# Wagyu Beef Tataki

## Description
An exquisite Japanese delicacy featuring lightly seared premium wagyu beef, served rare with a citrus-soy ponzu sauce and delicate garnishes. This elegant dish originated in Kochi Prefecture and showcases the buttery texture and rich umami flavor of wagyu beef through minimal cooking that preserves its natural qualities.

## Quick Facts
- Calories: 385 per serving
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 5
- Difficulty: medium
- Cuisine: Japanese
- Health Score: 8.5/10

## Nutrition Per Serving
- Calories: 385
- Protein: 42g
- Carbohydrates: 8g
- Fat: 21g
- Fiber: 2g
- Sugar: 3g
- Sodium: 420mg

## Dietary Information
This recipe is: Gluten-Free, Dairy-Free, Nut-Free

## Ingredients (5 servings)
- 1.5 pounds wagyu beef tenderloin (A5 grade preferred, brought to room temperature)
- 3 tablespoons fresh ginger root (finely grated)
- 1 cup daikon radish (finely grated)
- 4 stalks green onions (thinly sliced)
- 3 tablespoons fresh lime juice (freshly squeezed)
- 2 tablespoons lemon juice (freshly squeezed)
- 4 tablespoons coconut aminos (paleo-friendly soy sauce substitute)
- 1 tablespoon sesame oil (toasted)
- 2 tablespoons avocado oil (for searing)
- 1 cup microgreens (for garnish)
- 10 leaves shiso leaves (optional, for authentic presentation)
- 1 teaspoon sea salt (flaky preferred)
- 0.5 teaspoon black pepper (freshly cracked)

## Instructions
1. Remove wagyu beef from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels and season all sides lightly with sea salt and black pepper.
2. Prepare the ponzu sauce by combining coconut aminos, lime juice, lemon juice, and sesame oil in a small bowl. Whisk well and set aside to let flavors meld.
3. Grate the daikon radish and ginger using a fine grater. Squeeze excess moisture from the daikon by wrapping in cheesecloth or clean kitchen towel. Keep grated ingredients separate.
4. Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking. Add avocado oil and swirl to coat. Carefully place the wagyu beef in the pan and sear for 45-60 seconds per side, creating a thin crust while keeping the interior rare.
5. Transfer the seared beef immediately to a cutting board and let rest for 3 minutes. Using an extremely sharp knife, slice the beef against the grain into 1/4-inch thick slices.
6. Arrange beef slices in an overlapping pattern on serving plates. Top each slice with a small mound of grated daikon and a tiny amount of grated ginger. Drizzle ponzu sauce around the plate and garnish with green onions, microgreens, and shiso leaves if using.

## Allergen Information
Contains: sesame

## Tags
wagyu, japanese, tataki, paleo, gluten-free, elegant, special-occasion, raw-beef, fine-dining

## Source
Recipe by: CalorieGram AI

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "106f838a-6f4a-49a3-a829-58f621f78f71",
  "youtube_id": null,
  "title": "Wagyu Beef Tataki",
  "cuisine_type": "Japanese",
  "meal_type": [
    "dinner"
  ],
  "difficulty_level": "medium",
  "servings": 5,
  "prep_time_minutes": 30,
  "cook_time_minutes": 10,
  "total_time_minutes": 40,
  "health_score": 8.5,
  "created_at": "2025-06-24T07:56:52.000Z",
  "updated_at": "2025-06-24T07:56:52.000Z"
}
```

### Ingredients Data
```json
{
  "servings": 5,
  "ingredients": [
    {
      "name": "wagyu beef tenderloin",
      "amount": 1.5,
      "unit": "pounds",
      "notes": "A5 grade preferred, brought to room temperature"
    },
    {
      "name": "fresh ginger root",
      "amount": 3,
      "unit": "tablespoons",
      "notes": "finely grated"
    },
    {
      "name": "daikon radish",
      "amount": 1,
      "unit": "cup",
      "notes": "finely grated"
    },
    {
      "name": "green onions",
      "amount": 4,
      "unit": "stalks",
      "notes": "thinly sliced"
    },
    {
      "name": "fresh lime juice",
      "amount": 3,
      "unit": "tablespoons",
      "notes": "freshly squeezed"
    },
    {
      "name": "lemon juice",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "freshly squeezed"
    },
    {
      "name": "coconut aminos",
      "amount": 4,
      "unit": "tablespoons",
      "notes": "paleo-friendly soy sauce substitute"
    },
    {
      "name": "sesame oil",
      "amount": 1,
      "unit": "tablespoon",
      "notes": "toasted"
    },
    {
      "name": "avocado oil",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "for searing"
    },
    {
      "name": "microgreens",
      "amount": 1,
      "unit": "cup",
      "notes": "for garnish"
    },
    {
      "name": "shiso leaves",
      "amount": 10,
      "unit": "leaves",
      "notes": "optional, for authentic presentation"
    },
    {
      "name": "sea salt",
      "amount": 1,
      "unit": "teaspoon",
      "notes": "flaky preferred"
    },
    {
      "name": "black pepper",
      "amount": 0.5,
      "unit": "teaspoon",
      "notes": "freshly cracked"
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 385,
  "macros": {
    "protein_g": 42,
    "carbs_g": 8,
    "fat_g": 21,
    "fiber_g": 2,
    "sugar_g": 3,
    "sodium_mg": 420
  },
  "dietary_tags": {
    "vegan": false,
    "vegetarian": false,
    "gluten_free": true,
    "dairy_free": true,
    "nut_free": true
  }
}
```

---
This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform.
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