When we cook Wagyu at home, I like to keep the seasoning simple.
A little salt, some lemon, wasabi and soy sauce.
It’s nice to enjoy a few different flavours with the same plate of beef.
For the first bite, just salt.
The flavour of the beef, with that lovely seared surface.
With good Wagyu, I often feel that’s all it needs.
Then, a little lemon.
A squeeze of lemon adds freshness and a lighter finish.
It’s a combination I especially enjoy with richer cuts.
A little wasabi, and a light dip in soy sauce.
This is another favourite at home.
Just a little soy sauce, so you can still enjoy the beef and the aroma of the wasabi.
You’ve chosen lovely Wagyu, so I think it’s worth choosing a good soy sauce to enjoy with it, too.
A small side note about soy sauce.
Once opened, I keep mine in the fridge to help preserve its flavour and aroma.
If you don’t use much, choose a smaller bottle.
Just enough to finish while it still tastes good.