Wagyu Tataki with Truffle...Wagyu Tataki with Truffle Ponzu and Pickled Shimeji

A refined Japanese-inspired crudo featuring flash-seared A5 Wagyu, vibrant citrus-truffle notes, and the earthy crunch of pickled beech mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, lightly warm the rice vinegar with a pinch of sugar and salt. Pour over the shimeji mushrooms and let them pickle for at least 20 minutes.

2. 02

   Place the garlic slices in a cold pan with 1 tablespoon of grapeseed oil. Heat over medium-low, frying until golden and crisp. Drain on paper towels immediately.

3. 03

   Prepare the Truffle Ponzu by whisking together the soy sauce, yuzu juice, mirin, and truffle oil in a small bowl. Set aside.

4. 04

   Season the Wagyu beef generously with sea salt. Heat a heavy-bottomed stainless steel or cast iron pan until smoking hot with the remaining oil.

5. 05

   Sear the Wagyu for exactly 30-45 seconds per side to develop a hard crust while keeping the center completely raw. Immediately submerge the beef in an ice bath for 30 seconds to stop the cooking, then pat dry.

6. 06

   Using a very sharp Yanagiba or chef's knife, slice the beef against the grain into 5mm thick slices.

7. 07

   Arrange the beef slices in an overlapping fan pattern on a chilled plate. Top with the pickled shimeji and crispy garlic chips.

8. 08

   Drizzle the Truffle Ponzu dressing over the beef and garnish with micro-shiso leaves. Finish with a final touch of Maldon salt.