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


4 Persons


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
      • Water
      • 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.