Australian Wagyu Beef Two Ways: Warm with Sancho Pepper Sauce and Cold with Ponzu
For the Seasoned Dashi:
Combine the dashi, soy sauce, mirin, and grated garlic.
For the Wagyu Beef Two Ways:
Warm the Seasoned Dashi in a pot and maintain at 58°C. Season the beef with salt and pepper and sear on a hot grill on all sides. Transfer the beef to the pot with the Seasoned Dashi and cook for 30 minutes at 58°C. Remove the beef from the pot and chill.
For the Ponzu:
Combine the yuzu and lemon juices, vinegar, soy sauce, and mirin in a pot, and simmer for 15 minutes. Add the kombu and bonito flakes and chill. Thicken slightly for service.
For the Sancho Pepper Sauce:
Dissolve the kuzu in 3 tablespoons of water. In a saucepot, bring 4 cups of water, the soy sauce, mirin, garlic, and peppercorns to a simmer. Whisk the kuzu into the liquid and cook for a few minutes until the sauce thickens.
To Assemble and Serve:
Preheat the oven to 180°C. Thinly slice half of the Wagyu Beef Two Ways and reserve cold. Heat the un-sliced beef in the oven for about 5 minutes and sear on the grill or in a hot sauté pan. Thinly slice the hot beef. Plate a 2.5-ounce portion of warm Wagyu with the Sancho Pepper Sauce and garnish with some Sancho peppercorns. Plate a 2.5-ounce portion of the cold sliced beef with the Ponzu and ginger. Garnish the beef with some kinome leaves.