Wagyu Recipe

Inspired by Noka

Time45m

Serves2

black truffle ponzu, sturgeon roe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Season the Steak
Remove the Wagyu beef steak from the refrigerator and let it come to room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
2
Sear the Steak
Preheat a cast-iron skillet over high heat. Once hot, place the Wagyu steak in the skillet and sear for 3-4 minutes on each side for medium-rare, or until internal temperature reaches 130°F (54°C). Remove from the skillet and let it rest for 5-10 minutes.

3
Combine Ingredients
In a bowl, whisk together soy sauce, yuzu juice, black truffle oil, mirin, and dashi stock until fully blended.
4
Taste and Adjust
Taste the ponzu sauce and adjust seasoning if necessary. You may add a little more yuzu juice or mirin to taste.

5
Serve the Dish
Slice the rested Wagyu beef against the grain into thin slices. Arrange on a plate, drizzle with the black truffle ponzu, and garnish with sturgeon roe on top.