Wagyu tataki - Wagyu striploin tataki
Recipe for the most delicious wagyu tataki made with striploin - juicy, tender and full of flavour.
Servings 4 servings
Calories 166kcal
Ingredients
- 250 g wagyu striploin or flank steak
- Salt
- 1-2 tbsp clarified butter, for frying
To serve
- 1 small shallot, finely sliced
- 1 spring onion, finely sliced
- 1 tsp fresh ginger, finely grated
- Ponzu
- Toasted sesame seeds
- A few sprouts or micro herbs (optional)
Instructions
- Take the meat out of the fridge about 30 minutes before cooking. For the best result, it is important that the meat has come up to room temperature.
- Season the meat with salt.
- Heat a frying pan over high heat until it is smoking hot. Melt the clarified butter in the pan and sear the meat for about 2 1/2 minutes on each side, depending on thickness.
- Set the meat aside on a chopping board and let it rest for 5 minutes. Then cut it into thin slices.
- Arrange the meat on a plate, ideally one with a little depth, and pour a generous splash of ponzu around the meat.
- Grate a little fresh ginger over the top using a very fine grater, and top the meat with the shallot, spring onion and, if you like, a few sprouts or micro herbs.
- Sprinkle with toasted sesame seeds and serve straight away.
Nutrition
Calories: 166kcal | Carbohydrates: 0.3g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 56mg | Potassium: 207mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg