- 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.
- Clean the radishes well but do not peel. Using a mandolin or a knife, julienne the radish. Thinly slice the shiso and set aside.
- 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