Wagyu Tataki with Bush Tomato Ponzu and Wattleseed Furikake

Ingredients

• 300gWagyu beef sirloin or eye fillet (sashimi-grade)
• 60mlGluten-free tamari
• 60mlRice vinegar
• 1 tspBush tomatoes (ground, dried)
• 30mlMirin
• 15mlFresh lime juice
• 1 tbspGrapeseed oil (or other high smoke point neutral oil)
• 1 tbspToasted white sesame seeds
• 1 tbspToasted black sesame seeds
• 1 tspRoasted wattleseeds (finely ground)
• 1Nori sheet
• 1/4 tspDried chilli flakes (optional, for heat)
• 2Scallions (green parts only), thinly sliced
• for garnishMicro herbs (e.g., coriander or shiso)

Instructions

1. Prepare the Bush Tomato Ponzu: In a small saucepan, combine gluten-free tamari, rice vinegar, mirin, fresh lime juice, and bush tomatoes. Bring to a gentle simmer over medium-low heat, stirring until the bush tomatoes are fully hydrated and the sauce is fragrant, about 2-3 minutes. Remove from heat and let cool completely. Strain if desired for a smoother consistency, or leave as is for more texture.
2. Prepare the Wattleseed Furikake: Preheat a dry skillet over medium-low heat. Toast the white and black sesame seeds until fragrant and lightly golden, about 2-3 minutes. Transfer to a bowl. Crumble the nori sheet into small pieces or cut with scissors. In the same bowl, combine toasted sesame seeds, crumbled nori, ground roasted wattleseeds, and chilli flakes (if using). Mix well and set aside.
3. Prepare the Wagyu: Pat the Wagyu beef very dry with paper towels. Season lightly with salt and freshly ground black pepper on all sides.
4. Sear the Wagyu: Heat grapeseed oil in a heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke. Carefully place the Wagyu into the hot pan. Sear each side for 45-60 seconds, until a deep golden-brown crust forms on all surfaces, while the center remains very rare.
5. Rest the Wagyu: Transfer the seared Wagyu to a cutting board and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender result.
6. Slice the Wagyu: Using a very sharp knife, slice the rested Wagyu against the grain into very thin, approximately 3mm thick, slices.
7. Plate the dish: Arrange the Wagyu slices elegantly on two plates, fanning them out. Drizzle generously with the cooled Bush Tomato Ponzu.
8. Garnish and Serve: Sprinkle a generous amount of the Wattleseed Furikake over the Wagyu. Garnish with thinly sliced scallions and micro herbs. Serve immediately.