A5 Japanese Wagyu Carpaccio Recipe
horseradish crème fraiche, lemon olive oil, grana cheese, maldon
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.
Ingredients
Method
Directions
Prepare the Beef
Slice the A5 Japanese Wagyu beef as thinly as possible. You may want to freeze it for about 15-20 minutes to make slicing easier.
Make the Horseradish Crème Fraîche
In a small bowl, mix the horseradish with crème fraîche until well combined. Set aside.
Plate the Carpaccio
Arrange the sliced Wagyu beef on a chilled plate in an overlapping pattern.
Add Toppings
Dollop the horseradish crème fraîche over the beef slices. Drizzle with the lemon olive oil mixture.
Finish the Dish
Grate the Grana Padano cheese over the top. Season with Maldon sea salt and freshly cracked black pepper. Garnish with microgreens or arugula.
Serve
Serve immediately as an appetizer or a light main dish.