Wagyu (2pz/pcs) Recipe

Bring to room temperature

Remove the 2 thinly sliced A5 Wagyu pieces from refrigeration and let them sit, covered, for 15–20 minutes so they come close to room temperature. This ensures even heating and better flavor.

Season lightly

Pat the slices gently with paper towel to remove excess moisture. Sprinkle 1/4 tsp fine sea salt evenly over each slice (about 1/2 tsp total) and lightly dust with a pinch of freshly ground black pepper (about 1/8–1/4 tsp total). Do not over-salt; wagyu is very flavorful.

Preheat pan

Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot, about 2–3 minutes. Add 1 tsp neutral high-heat oil and swirl to coat. The pan should be smoking slightly but not burnt.

Sear quickly

Place each wagyu slice in the hot pan in a single layer. Sear 20–30 seconds per side for thin slices to achieve a caramelized exterior while preserving a buttery interior. Use tongs to flip once. Avoid overcooking; wagyu cooks fast because of its fat content.

Rest briefly

Transfer the seared slices to a plate and let rest 1–2 minutes so the juices redistribute. Do not cover tightly — a short rest keeps texture ideal.

Prepare negi

While the wagyu comes to room temperature (or during pan preheat), trim and finely julienne the negi to yield about 1/2 cup loosely packed. Place the negi in a small bowl.

Dress negi

Add 1 tsp sesame oil, 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/2 tsp toasted sesame seeds, and (if using) a light pinch (~1/10 tsp) shichimi togarashi to the negi. Toss gently to coat. Taste and adjust — the dressing should be bright and slightly savory to complement the wagyu.

Finish topping

Let the dressed negi sit for 5 minutes to soften slightly and allow flavors to meld. The negi should remain crisp but well-seasoned.

Place each rested wagyu slice onto the serving plate. Top each slice with an even mound of the dressed negi (about 2–3 tablespoons per slice) so the negi sits on top of the wagyu as described.

Sprinkle a few additional toasted sesame seeds if desired and present a lemon or yuzu wedge alongside. If you like a touch of acidity, squeeze a small amount (a few drops) of lemon/yuzu over the negi-topped wagyu immediately before eating.

Serve immediately while the wagyu is warm. Recommended bite: pick up a wagyu slice with negi on top and enjoy the rich, melt-in-your-mouth beef with the sharp, aromatic negi.