Miyazaki wagyu beef sirloin A5 tataki with sea

by Darinee Durai & Qian Leung @ 21 Apr 2017

200g Miyazaki wagyu beef sirloin A5,
trimmed and halved
Maldon sea salt and freshly ground black
pepper , to taste
30ml olive oil
4 sea urchins
10g Oscietra caviars
10g grated wasabi
Ponzu Miso
30g miso paste
5ml yuzu juice
•              For the ponzu miso: Whisk miso paste with yuzu juice in
a mixing bowl until smooth. Set aside.
•              Season to taste the beef sirloin pieces with sea salt and
freshly ground black pepper. Set aside. Heat sauté
pan with olive oil over a medium heat until smoking
and pan-sear the seasoned beef sirloin on both sides
until well browned. Remove the pan-seared beef sirloin
from the sauté pan and cut each piece into two (each
50g) slices.
•              Spoon a small dab of ponzu miso onto each serving
plate and top with the pan-seared beef sirloin. Add
in the sea urchins and top with caviars and grated
wasabi. Serves 2

Miyazaki wagyu beef sirloin A5 tataki with sea

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