Wagyu Tataki

Tataki is a simple recipe for rapidly searing on the outside leaving the
inside rare, with delicious results. By searing Japanese Wagyu, it locks in　the umami!!

Ingredients (for 2 people)

• Japanese Wagyu RUMP or Japanese Wagyu TENDERLOIN End or Japanese Wagyu FLAT IRON End: 350g (12 oz)
• Oil: 2 teaspoon
• Salt: 4 pinches

Cooking:

1. Bring meat to room temperature by taking out of the refrigerator 30 minutes before cooking.
2.  Season meat with about 2 pinches of salt on each side
3. Heat oil in a frying pan and sear meat for about 1 minute on each side over medium heat. Once meat is browned roasted on all sides, remove from pan and plunge in ice water to arrest cooking.
4. Remove the meat and place in a heat-resistant ziplock bag.
5. Release the air before closing the bag then cool it in a bowl of ice water for 15 minutes.
6. Remove the meat from the bag, wrap it with a paper towel and leave it for 5 minutes.
7. Remove the paper towel and cut into 1 cm (0.3 in) thick slices.
8. This is great to have simply with Soy Sauce with Wasabi or with special sauce.

Special Sauce

• Wasabi (or grated horseradish): 1/2 teaspoon
• Mayonnaise: 2 tablespoons
• Soy sauce: 1 teaspoon
• Lemon juice: 1 teaspoon
• Sake: 1 tablespoon