Rare Wagyu Beef Recipe

Marinate Wagyu

Pat the thinly sliced Wagyu dry with paper towels. In a bowl combine 2 tbs light soy, 1 tbs mirin, 1 tsp sesame oil and 1/4 tsp black pepper. Toss the beef gently to coat and let rest refrigerated for 15 minutes while you prepare other components. Because the Wagyu is served rare, keep the marinade brief to avoid over-salting.

Rehydrate dried shiitake in 1 cup hot water for 15 minutes; reserve soaking liquid. In a medium pot, combine 6 cups stock, rehydrated shiitake and their soaking liquid (careful to leave sediment behind), ginger slices, smashed garlic and optional kombu. Bring to a gentle simmer over medium heat.

Simmer uncovered for 20–25 minutes to develop flavor. Remove kombu after 10 minutes if used to avoid bitterness. Stir in 1 tbs fish sauce, 1 tbs light soy, and 1/2 tsp sugar. Taste and adjust seasoning—broth should be savory with a touch of umami but not overly salty. Keep warm on the lowest heat setting.

Bring a separate pot of water to a rolling boil. Add rice vermicelli and cook according to package instructions (usually 2–3 minutes) until just tender. Drain and rinse briefly with cool water to stop cooking. Divide between serving bowls.

In a medium skillet or cast-iron pan, heat 1 tbs neutral oil over medium-high heat. Add shishito peppers and cook, turning occasionally, until blistered in spots, about 4–5 minutes. Season with a pinch of the 1/2 tsp salt and remove to a plate.

In the same skillet, quickly sauté the seasonal vegetables (baby bok choy halves, julienned carrots, snap peas) for 1–2 minutes until bright and just tender-crisp. Season lightly with salt. Arrange the vegetables in the bowls atop the vermicelli.

Heat the broth to a gentle simmer one last time. Taste and adjust seasoning.

To serve and keep the Wagyu rare: arrange marinated Wagyu slices over the vermicelli and vegetables in each bowl. Ladle 1 to 1 1/4 cups (about 250–300 ml) hot broth over the beef and noodles; the hot broth will warm the Wagyu but leave the center rare. If you prefer slightly warmer beef, briefly dip slices into the broth for 5–8 seconds before arranging.

Top each bowl with blistered shishitos, 1 tsp chili crisp (or to taste), a sprinkle of chopped fresh herbs (about 2 tbs), sliced green onions, and a pinch of toasted sesame seeds. Serve with lime wedges on the side for squeezing.

Optional finishing note: offer extra chili crisp and fish sauce at the table for individual adjustment.