Wagyu Tataki - Chef Recipe by Shinya Nakano

Ingredients

480g Wagyu eye round
240mL passionfuit ponzu
80g daikon celery salsa
24g crispy leek
24g micro herbs (daikon and lemon burm)

Method

Cut the Wagyu block, season with salt and pepper. Sear surface.

Cut very thin with a sharp knife and place Wagyu 8-9 pieces on a plate.

Ponzu (yuzu juice, mirin, soy) mix with fresh passionfruit.

Season the daikon celery salsa with salt, garlic puree and grape seed oil. Place on top of the beef slices.

Add the micro herbs and the crispy leeks to the salsa.

Dress with ponzu on the beef itself.

Recipe provided by Kazan Dining