A5 Wagyu, Uni, Wasabi Recipe

Chill and slice

Keep the A5 Wagyu well-chilled until just before slicing to make thin even cuts easier. Using a very sharp knife, slice the Wagyu into 6–8 thin medallions or 1/8"–1/4" thick slices (depending on preference). Pat slices lightly with paper towel to remove any excess surface moisture but do not overhandle.

Temper uni

If uni came chilled on ice, bring it to just above fridge temperature by leaving it at room temperature for 5–7 minutes. Gently spoon the uni into a small bowl, keeping lobes intact as much as possible. If using, drizzle up to 1/2 tsp light soy or ponzu over the uni and gently fold once to combine; do not overmix.

Make wasabi condiment

Grate fresh wasabi root finely. Combine grated wasabi, rice vinegar, cold water, and a pinch of fine sea salt in a small bowl. Stir to a smooth paste and taste—adjust salt or vinegar to balance heat and brightness. If using prepared paste, mix into the same proportions to loosen and brighten it.

Preheat pan

Use a small heavy-bottomed skillet or cast-iron pan. Heat the pan over high heat until very hot (a drop of water should sizzle and evaporate immediately). Reduce heat slightly if pan starts to smoke excessively.

Sear slices

Lightly rub each Wagyu slice with a whisper of neutral oil (about 1 teaspoon distributed across slices). Season both sides of the slices very lightly with kosher salt and a small pinch of freshly ground black pepper. Add the 1 tablespoon butter to the hot pan; when it melts and begins to foam, add 2–3 slices at a time—do not overcrowd. Sear for 10–20 seconds per side just to develop a light crust; A5 Wagyu should remain rare inside and the goal is to render a little surface fat while preserving texture. Remove to a warm plate and repeat with remaining slices.

Finish with butter (optional)

For the last batch, spoon the foaming butter over the slices for 5–10 seconds to add glossy finish and a touch more richness. Transfer seared slices to the serving plate immediately.

Arrange the seared Wagyu slices on warmed small plates or a single platter, spacing them slightly apart or overlapping attractively. Gently place a small quenelle or spoonful (about 10–15 g) of uni on top of each Wagyu slice, or place several small pieces of uni across the slices as preferred. If using the optional warm dashi or sesame finish, very lightly brush or drizzle about 1/2 tsp over the uni-topped slices to enhance umami—avoid soaking the uni.

Dot or pipe tiny amounts of the wasabi condiment to the side of each slice or add a very small smear on top of the uni if your guests enjoy a stronger wasabi punch. Finish with a scattering of microgreens or baby shiso and a light squeeze of lemon only if desired—lemon is optional because it can overpower the uni and Wagyu.

Serve immediately while Wagyu is warm and uni is at cool room temperature. Encourage diners to eat each slice in one bite to experience the contrast of warm, buttery beef and cool, creamy uni with a hint of bright wasabi.