This grilled Japanese A5 Wagyu with ponzu is an elegant balance of rich, buttery beef and refreshing citrus flavors. Topped with crisp radish, fragrant shiso, and fresh yuzu, it’s a perfect dish for a refined steak experience.
Ingredients
- 6 ounces Japanese A5 Wagyu striploin
- 4 tablespoons Kikkoman® Ponzu Citrus Seasoned Dressing
- 2 red radishes, thin julienne
- 1 teaspoon shiso, thinly sliced
- ½ teaspoon wasabi oil
- 1 fresh yuzu (or lemon/orange as substitute)
- Kosher salt and freshly ground pepper
Directions
- Season the Wagyu generously with kosher salt and pepper.
- Grill the steak to medium rare using your preferred grill. For authentic Japanese flavor, use binchotan charcoal if available. Let rest for 10 minutes.
- Slice the steak into 6–8 even slices.
- Clean the radishes (do not peel) and julienne using a mandolin or sharp knife. Thinly slice the shiso leaves and set aside.
- To plate, arrange the sliced Wagyu in the center of a dish. Pour the ponzu dressing around the steak.
- Top the steak with julienned radish and shiso. Drizzle wasabi oil around the ponzu sauce and grate fresh yuzu over the steak before serving.
Serving Suggestions
Serve immediately to enjoy the full flavor and tenderness of the A5 Wagyu. This dish pairs beautifully with steamed rice or lightly grilled vegetables.
