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Wagyu Tataki with Daikon Salad


Wagyu Ingredients

17 ounce Australian Wagyu striploin, denuded, at least 300 day grain fed
2 tablespoons mirin
½ teaspoon wasabe
½ teaspoon sesame oil
1 teaspoon Nanami Togarashi

Wagyu Method

Whisk together the mirin, wasabe, and sesame oil. Marinate the Wagyu in the mixture for at least 2 hours.

Remove from the marinade and sprinkle with the Nanami Togarashi. In a very hot pan sear and seal on all sides.

Let cool, then wrap tightly in cling wrap into a cylindrical shape and freeze.

Salad Ingredients

1 small daikon radish, peeled
1 shallot
Wakame seaweed
2 tablespoons mirin
1 teaspoon sesame oil
1 tablespoon Sake
1 teaspoon sugar

Salad Method

Very finely cut daikon into julienne or use a vegetable spaghetti machine. Mix together with the finely sliced shallot and wakame.

Mix dressing of mirin, sesame oil, Sake and sugar until sugar is dissolved. Pour over the daikon and toss just before serving.


Slice the Wagyu very thinly on a deli slicer. Arrange on a plate, top with the Daikon salad. Sprinkle with toasted sesame seeds, if desired.

Garnish: sliced cucumber, fried rice sticks, scallion, red bell pepper curls.