Wagyu Chateaubriand “Tataki-Style” with soy sauce house blend

Preparation time: approx. 15 minutes

Wagyu Tataki

Only briefly fried for a few roasted aromas, then finely sliced, the Wagyu Chateaubriand is only committed to its own taste – accompanied by a soy sauce dip sushi ginger and wasabi.

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . For the dip you can play with the ingredients individually, with spice, sweetness, umami… if there is little time you can simply serve our Ponzu Shoyu sauce .

ingredients

  • 2 tablespoons low-salt, light soy sauce

  • 1 tablespoon liquid dashi

  • 1 tsp mirin (or ½ tsp sugar)

  • 1 teaspoon sake (optional)

  • Imperial Wagyu Chateaubriand

  • Fleur de Sel (optional)

  • Sushi Ginger

  • wasabi

preparation

Mix together all the ingredients for the dip. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with paper towels and sear on both sides for 40-60 seconds. Remove, cut into slices, sprinkle with a little fleur de sel. Serve with ginger, wasabi and the dip.

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