Teppanyaki Wagyu Steak, Kiwi Soy and Fresh Wasabi - Chef Recipe by Clark Zhang

Ingredients

200 g premium Wagyu sirloin
1 Tbs kiwi fruit, finely grated
2 Tbs Japanese light soy sauce
1 tsp mirin
1 tsp rice vinegar
1/2 tsp brown sugar
1 Tbs unsalted butter
1 Tbs vegetable oil for teppan grilling
Fresh wasabi root, grated, to taste
Pinch Maldon salt or sea salt flakes
Seasonal assorted vegetables for garnish

Method

Kiwi soy sauce:

In a small bowl, combine grated kiwi, soy sauce, mirin, rice vinegar, and brown sugar. Mix well and set aside for at least 10 minutes to allow the flavours to meld.

Wagyu:

Bring the Wagyu steak to room temperature. Lightly season both sides with a pinch of Maldon salt.

Vegetables:

Blanch or steam seasonal vegetables until just tender, then refresh in cold water to preserve colour and texture. Set aside.

Heat a teppan (or heavy skillet) over high heat. Add vegetable oil and let it get smoking hot.

Sear the Wagyu steak for 1-2 minutes per side (depending on thickness) until caramelised on the outside and rare to medium-rare inside.

Add a small knob of butter at the end and baste the steak briefly for added richness.

Rest the steak for a minute, then slice into even strips.

To serve:

Arrange the sliced Wagyu elegantly on a warm plate. Spoon the kiwi soy sauce over and around the steak. Add a small mound of freshly grated wasabi on the side.

Arrange seasonal Japanese vegetables and micro herbs as garnish.

Serve immediately, allowing diners to enjoy the aroma and theatre of freshly seared Wagyu, balanced by the tangy kiwi soy and bright wasabi.

Recipe provided by Samurai Teppanyaki House