Grilled Wagyu with Ponzu and Asian Cabbage Salad

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Grilled Wagyu with Ponzu and Asian Cabbage Salad

Ease of preparation rating: Medium.

Yield: 4 servings


Grilled Wagyu with Ponzu


4 (1-inch thick, and 8oz. or 240g each) Wagyu rib-eye beef steaks

Salt and pepper, to taste

¼ cup (60ml) Ponzu

2 tablespoons (30ml) canola oil



Season beef with salt and pepper on both sides

Heat grill over high heat, brushing the grate with oil.

Place steaks on hot grill, and cook for 3-4 minutes.

Rotate steaks 90 degrees and cook for 2 minutes.

Flip steaks and cook for 3-4 minutes.

Remove steaks from grill, cover with aluminum foil and let rest for 3-4 minutes.

Brush each side of the steaks with ponzu, and serve immediately.


Asian Cabbage Salad


4 cups (1L) napa cabbage, sliced thinly

1 large carrot, peeled and julienned

2 green onions, diced

¼ cup (60ml) ponzu sauce

2 tablespoons (30ml) sesame oil

3 tablespoons (45ml) toasted black sesame seeds



In a mixing bowl, mix together the ponzu sauce and sesame oil.

Add cabbage, carrots and green onions.

Toss with dressing, garnish with black sesame seeds and serve.

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