Wagyu Yakiniku (70gr) Recipe

Mix sauce

In a small bowl combine soy sauce, yuzu juice (or lemon), rice vinegar, dashi, and mirin. Whisk until homogenous.

Add grated ginger, grated garlic and sesame oil to the bowl. Taste and adjust acidity or salt: add up to 0.5 tsp more yuzu/lemon or 0.5 tsp more soy if desired. Stir in the thinly sliced scallion if using. Chill or set aside at room temperature while you sear the beef.

Bring the wagyu slices to near room temperature for 10–15 minutes. Pat each slice dry with paper towel to remove excess moisture — this ensures a proper sear.

Season both sides of the wagyu very lightly with coarse salt and a small pinch of freshly ground black pepper. Because wagyu is richly marbled, keep seasoning minimal.

Heat a heavy skillet or cast-iron pan over high heat until smoking point is near. Add the neutral oil and swirl to coat. The pan should be very hot to quickly sear the thin slices.

Working quickly, place wagyu slices in a single layer in the hot pan (you may need to do this in one batch given 70 g). Sear for 10–20 seconds per side — just until edges brown and fat renders, but interior remains rare. Thin slices cook extremely fast. Use tongs to flip only once.

Remove the seared wagyu immediately to a warm plate and let rest 30–60 seconds. If slices are larger, you can slice across into bite-sized pieces now.

Arrange the seared wagyu on a small serving plate. Spoon 1–2 teaspoons of the champonzu sauce lightly over the beef — you want to complement, not drown, the wagyu. Reserve the rest of the sauce for dipping at the table.

Sprinkle toasted sesame seeds over the top and add microgreens or a shiso leaf for aroma. Serve with a lemon or yuzu wedge on the side for diners who prefer an extra citrus lift.

Serve immediately while warm. Provide extra champonzu in a small dipping bowl if desired.