In Japanese, tataki means to sear on the outside: The wagyu is usually prepared in the same way as a regular steak and seared whole. This dish from Dinings for Taste of London shows how it's done
1. Season the wagyu beef with sea salt and using a char-grill or very hot sauté pan, sear each side for approximately 1 minute before allowing to rest. The beef should be rare and not overcooked. Resting the beef before slicing will allow the centre to heat up and become tender.
When it is sliced the steak is placed flat on a chopping board and sliced at an angle so you end up with small thin pieces.
2. For the ponzu sauce, add the soy sauce, rice vinegar and lemon juice together in a bowl and whisk for 1 minute.
3. Slice the rested beef into thin slices and arrange on a plate in two rows. Put the shallots along the top of the beef before adding the chopped chives.
4. Finally pour the ponzu sauce around the slices of beef and drizzle the porcini oil over the top.
Recipe © courtesy of Dinings, London
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