Australian Wagyu Beef Two Ways: Warm with Sancho Pepper Sauce and Cold with Ponzu

Adapted by
October 2011
Yield: 4 Servings


Seasoned Dashi
4 cups dashi
1 cup dark soy sauce
1 cup mirin
1 tablespoon grated garlic
Wagyu Beef Two Ways
1¼ pounds Wagyu beef, cleaned and trimmed
Salt and freshly ground black pepper
100 milliliters yuzu juice
100 milliliters lemon juice
150 milliliters rice wine vinegar
200 mililiters dark soy sauce
50 milliliters mirin
2 cups bonito flakes
Sancho Pepper Sauce
3 tablespoons kuzu root starch
½ cup dark soy sauce
½ cup mirin
1 tablespoon grated garlic
1 tablespoon Sancho peppercorns
To Assemble and Serve
Sancho peppercorns
Freshly grated ginger
Kinome leaves


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.