Wagyu Steak Teppanyaki-Style with Ponzu

Ingredients

• 300 g wagyu rib-eye (A4–A5), at room temperature
• Flaky salt
• Ponzu sauce:
• 3 tbsp soy sauce
• 2 tbsp lemon juice
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 tsp sesame oil
• Garnish:
• Grated daikon
• 2 spring onions, finely sliced
• 1 tbsp toasted sesame seeds
• Shichimi togarashi

Method

1. 1Mix the ponzu sauce.
2. 2Cut the wagyu into pieces about 2 cm thick. Season with flaky salt.
3. 3Heat a cast-iron pan to maximum (no fat needed — the marbling is enough). Sear each piece for 30–45 seconds per side. The meat should be medium rare to medium.
4. 4Serve immediately with the ponzu sauce in a small bowl for dipping. Garnish with daikon, spring onion, sesame and a pinch of shichimi.