Tajima Wagyu Picanha* Recipe

Season and Cook

Rub the Tajima Wagyu Picanha generously with salt and black pepper. Preheat your grill or skillet over medium-high heat. Cook the Picanha for about 4-5 minutes on each side or until it reaches your desired doneness (medium-rare is recommended for Wagyu).

Rest the Meat

Once cooked, remove the Wagyu Picanha from the heat and let it rest for 10 minutes on a cutting board before slicing.

Boil the Potatoes

In a pot, add the local fingerling potatoes and cover with water. Bring to a boil and cook for 15-20 minutes or until tender.

Smash and Season

Drain the potatoes and let them cool slightly. Smash each potato gently with the back of a fork. Drizzle with olive oil, and season with salt and black pepper.

Mix the Dressing

In a small bowl, whisk together the gochujang paste, rice vinegar, honey, sesame oil, and minced garlic until smooth.

Blanch the Vegetables

In a pot of boiling water, blanch the asparagus, sliced carrots, and radishes for 2-3 minutes until bright in color. Remove and cool in ice water.

Combine Ingredients

In a small bowl, mix together the yuzu kosho and Dijon mustard until well combined.

Assemble the Dish

On a plate, place a serving of smashed fingerlings, arrange the blanched farm vegetables, and slice the rested Wagyu Picanha. Drizzle the gochujang vinaigrette over the vegetables and serve with mustard yuzu kosho on the side. If using, add the lobster tail beside the Wagyu.