Kerwee Wagyu Tataki with Ponzu, Sesame and Ginger
October 28, 2020
This cut of meat is perfect for raw/tataki applications. This restaurant quality meal can be achieved by even novice cooks with common pantry ingredients. The wagyu is silky smooth in texture, and pairs perfectly with the Ponzu and ginger.
- 1 loin Kerwee Teres Major
- 3 tbsp Currawong Olive Oil
- 1/4 cup Ponzu
- 5g (1 1/2 tsp) ginger, finely diced
- 2 shoots green onion, sliced
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
- Clean excess silver/fat off the meat and set aside to allow the meat to come to room temperature.
- Finely dice the ginger, and mix with sliced green onion. Place into a heat proof bowl and set aside.
- Once the meat has come to room temperature, sprinkle with salt, pepper and sesame seeds to cover all sides. Roll the meat to make sure it is completely covered.
- Heat a cast iron skillet so that it is searing hot. Then add the oil and hard sear both sides of the tenderloin until golden brown and caramelized. To achieve the perfect sear and ensure the meat is still raw internally, sear the meat for 1-1.5 minutes each side. Take the meat off the heat, then set aside to rest.
- In the meantime, heat up the sesame oil in a small pan until it begins to smoke. Then pour straight over the ginger and green onion. Stir to combine.
- With a very sharp knife, slice the tenderloin into 1/2 inch slices. Arrange on a plate, then pour the ponzu into the side of the plate until it has evenly distributed underneath the meat.
- Finally, spoon on the warmed ginger and spring onion mix, along with any sesame oil left over in the bowl.
- Serve immediately.