Step 1

Start by trimming excess fat from your Wagyu ribeye and keeping it within arm’s reach. Do not throw away this fat! It will be used shortly. From there, bring your pan to high heat and sear your Wagyu beef quickly and carefully. Cooking Wagyu beef is not like preparing your typical steak or other types of protein, so we recommend reading up on the technique before you put it into practice. Remember that less is more when it comes to cooking Wagyu. It does not take long for the meat to develop a golden-brown crust and warm the interior fat to achieve the desired texture. As soon as your Wagyu is cooked properly (about one minute on each side), remove it from the pan and set it aside to rest.

Step 2

Reduce the heat of that same pan to medium-high, and place the trimmed fat alongside the smashed garlic clove. Swirl the fat and garlic to release aromas and remove the garlic once all the fat is melted. Then, add the wild mushrooms to the mixture and sauté for about four to five minutes until golden and crispy. Then season with salt while killing the heat to the pan.

Step 3

By now, your beef is fully rested with the juices locked in. Slice it into thin strips and place appropriate portions onto plates. Then build small piles of mushrooms next to the beef on the plate and spoon any additional fat from the pan on top of the ingredients. Finally, sprinkle togarashi on top of the beef, and garnish the mushrooms with citrus gem flowers and leaves. Fresh wasabi can also be grated over the top or served on the side.