- 1 litre water
- 30 ml Marusho traditional Champonzu
- 30 ml Marusho Daidai Ponzu
- 30 ml Chinese soy sauce
- 80 g Wacamé seaweed au naturel
- Katsuobushi to taste
Desalinate the seaweed in cold water for about 40 minutes. Pour the water, vinegars, soya and seaweed into a pot and bring to the boil.
Strain the mixture and infuse Katsuobushi to the desired amount (depending on how smoky and umami-rich in flavour you want the broth to be). Once cooled, filter through the Katsuobushi).
- A5 Top Entrecôte of wagyu beef from Hokkaido, Japan
Divide the cut of meat lengthwise into three trips, to a thickness of about 4 mm.
Assembly and finishing
Bring the dashi broth almost to a boil then use tongs to immerse the Wagyu for about 5 seconds, slice by slice.
The recommended portion per diner is about 80 grams.
If you want meat with less fat, you can opt for an A3 or A4 classification.