Wagyu and ponzu sauce

5/5 (1)
Delicious wagyu and ponzu sauce


100g of ox wagyu per person
finger salt

Ponzu sauce
1 dl lemon juice
2 dl soy sauce
1 dl mirin
2 teaspoons grated ginger
½ dl sesame oil
½ tsp sesame seeds
a pinch of dark cane sugar


Mix the sauce ingredients together and leave in the fridge for 24 hours.
Grill the wagyu beef on a hot grill for about 1 minute per side, season with good quality finger salt. Serve sliced with ponzu sauce. Garnish with spring onion slices and fresh chilli.

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