A piece of seared beef sits in a shallow pool of brown sauce, garnished with microgreens and thinly sliced red vegetables on a white plate with a black rim.

Grilled Japanese A5 Wagyu with Ponzu

Serves 2
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

4 ounces Japanese A5 wagyu striploin
4 tablespoons Kikkoman® Ponzu Citrus Seasoned Dressing
2 each red radish, thin julienne
1 teaspoon shiso, thinly sliced
½ teaspoon wasabi oil 
1 each fresh yuzu 

Directions

  1. Season the wagyu steak generously with kosher salt and pepper. Grill the steak to a medium rare using your preferred grill. Let rest 10 min. If possible, substitute regular charcoal or wood for binchotan coals for authentic Japanese grilling flavor. Slice in 6-8 slices.
  2. Clean the radishes well but do not peel. Using a mandolin or a knife, julienne the radish. Thinly slice the shiso and set aside.  
  3. To assemble, place the grilled and sliced steak in the middle of the plate, and pour the Kikkoman® Ponzu Citrus Seasoned Dressing around the steak. Place your thinly julienned radishes and shiso on top of the steak. Drop wasabi oil around the ponzu sauce and grate fresh yuzu over the top of the steak. If you cannot find yuzu, try substituting it with a different citrus such as lemon or orange.

Recipe created in partnership with Chef Ray Hayashi & Chef Cynthia Hetlinger of RYLA 

TAGGED IN:

Beef & Lamb (53)Entrees (268)Grill (28)Inspired By Kikkoman (33)Sauces & Bases (157)
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Products in Recipe

A 2-quart bottle of Kikkoman Ponzu Citrus Seasoned Dressing & Sauce with images of lemons on the label.

Ponzu Citrus Seasoned Dressing & Sauce

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