Wagyu Tataki ‡ recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Uchi Scottsdale›Wagyu Tataki ‡ Recipe

Wagyu Tataki ‡ Recipe

Inspired by Uchi Scottsdale
Time30m
Serves2

westholme wagyu, a5 aioli, maitake

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Ingredients

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Beef

Aioli

Maitake mushrooms

Method

Preparing the Wagyu

  1. 1

    Sear the Wagyu

    Heat a skillet or grill over high heat. Season the Wagyu beef with salt and pepper. Once hot, sear the beef for about 30 seconds on each side until browned but still rare inside. Remove from heat and let it rest for a few minutes.

  2. 2

    Slice the Wagyu

    Using a sharp knife, slice the rested Wagyu beef into thin slices, about 1/2 cm thick.

Making the Aioli

  1. 3

    Combine ingredients

    In a bowl, whisk together the egg yolk, Dijon mustard, and minced garlic until well combined.

  2. 4

    Add oil

    Slowly drizzle in the vegetable oil while whisking continuously until the mixture thickens and emulsifies.

  3. 5

    Finish the aioli

    Stir in the lemon juice and season with salt to taste. Set aside.

Cooking the Maitake

  1. 6

    Sauté the mushrooms

    In a separate skillet, heat the olive oil over medium heat. Add the maitake mushrooms and season with salt and pepper. Sauté for about 5-7 minutes until golden brown and tender.

Assembling the Dish

  1. 7

    Plate the dish

    On a serving plate, arrange the slices of Wagyu beef. Drizzle the aioli over the beef, and top with the sautéed maitake mushrooms. Serve immediately.

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