Pan-Seared A5 Wagyu with...Pan-Seared A5 Wagyu with Saikyo Miso-Yuzu Glaze and Shiso-Infused Daikon

An exquisite, melt-in-your-mouth A5 Japanese Wagyu steak paired with a rich, citrusy sweet miso glaze and balanced by crisp, shiso-infused quick-pickled daikon radish.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the rice vinegar, superfine sugar, and a pinch of salt until the sugar is fully dissolved. Toss the thinly sliced daikon radish and chiffonaded shiso leaves in this mixture. Let compress and pickle in the refrigerator for 20 minutes.

2. 02

   In a small saucepan over low heat, combine the Saikyo miso, mirin, and sake. Whisk continuously until the mixture is smooth, glossy, and slightly thickened (about 3-4 minutes). Remove from heat and stir in the fresh yuzu juice. Set aside and keep warm.

3. 03

   Pat the A5 Wagyu dry with a paper towel and season very lightly with a pinch of fleur de sel on both sides.

4. 04

   Heat a dry, heavy-bottomed cast-iron skillet over high heat until smoking. (Wagyu is highly marbled and self-basting, so no cooking oil is needed). Sear the Wagyu for 1 to 1.5 minutes per side, creating a deeply caramelized crust while keeping the interior a perfect medium-rare.

5. 05

   Remove the steak from the skillet and let it rest on a warm board for 5 minutes. Slice the Wagyu into 1/2-inch thick pieces.

6. 06

   To plate: Draw a brushstroke of the warm Saikyo Miso-Yuzu Glaze across each plate. Arrange the Wagyu slices on top of the glaze. Garnish the beef with a few flakes of fleur de sel. Serve immediately alongside a delicate mound of the drained, shiso-infused pickled daikon.