Yakimono Recipe

Inspired by M Pocha

Time1h

Serves2

Wagyu Pave, Pickled Daikon, Local Greens

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Ingredients

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1
Pickling the Daikon
Thinly slice the daikon radish and place it in a bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the daikon slices and let them sit for at least 30 minutes to pickle.
2
Cooking the Wagyu
Heat a skillet or grill over medium-high heat. Season the Wagyu beef with salt and black pepper. Sear the beef for 3-4 minutes on each side for medium-rare, adjusting time based on desired doneness. Let it rest for 5 minutes before slicing.
3
Preparing the Greens
In a bowl, toss local greens with sesame oil and a pinch of salt. Adjust seasoning to taste.
4
Plating the Dish
On a plate, arrange a portion of the local greens, add slices of the Wagyu beef, and top with the pickled daikon. Drizzle with soy sauce and serve immediately.