Pan‑Seared Frozen A5 Wagyu Steak – 22-Minute Recipe
A bold, quick‑fire Wagyu steak cooked straight from the freezer, finished with a savory soy‑reduction sauce and bright pickled daikon. It is served over seasoned sushi rice and accompanied by deep‑fried beech mushrooms for texture.
Recipe by meat.hanger· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 1 piece A5 Wagyu steak
- 1 cup sushi rice
- 1 egg yolk
- 3 1/2 oz daikon
- salt
- 1 tsp sesame oil
- 3 1/2 oz beech mushrooms
- 1 cup vegetable oil
Soy Reduction Sauce
- 2 tbsp soy sauce
- 1 tsp hondashi
- 1 tsp sugar
Instructions
- 1Heat a large skillet over medium‑high heat until a drop of water sizzles.
- 2Place the frozen A5 Wagyu steak directly in the hot pan; sear for 4–5 minutes on each side, flipping frequently to achieve an even crust while the interior remains blush pink.
- 3Transfer the steak to a cutting board, tent loosely with foil, and let it rest while the pan stays hot.
- 4Add the soy sauce, hondashi, and sugar to the same pan, stirring to dissolve any browned bits, then reduce the mixture over medium heat until it thickens into a glossy glaze (about 2–3 minutes).
- 5Slice the rested steak against the grain into 1‑inch thick pieces and drizzle the soy‑reduction glaze over the slices.
- 6While the steak rests, prepare the pickled daikon: place the sliced daikon in a bowl, sprinkle with a pinch of salt, let sit for 5 minutes to draw out moisture, then toss with a pinch of sugar and the sesame oil.
- 7In a separate pot, heat the vegetable oil to 350°F (347°F). Deep‑fry the beech mushrooms until browned and lightly crisp, about 2–3 minutes; drain on paper towels.
- 8Plate the seasoned sushi rice, arrange the sliced steak on top, add the soy‑cured egg yolk, scatter the pickled daikon, and garnish with the fried mushrooms.
- 9Serve immediately and enjoy the contrast of rich Wagyu, savory reduction, and bright pickles.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the steak after searing
Transfer the steak to a cutting board, tent loosely with foil, and let it rest while the pan stays hot.
Season the daikon before pickling
Sprinkle sliced daikon with a pinch of salt, let sit for 5 minutes, then toss with sugar and sesame oil.
Fry mushrooms briefly at 350°F
Deep‑fry the beech mushrooms in vegetable oil at 350°F for 2–3 minutes until browned, then drain on paper towels.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Pan‑Seared Frozen A5 Wagyu Steak with Soy Reduction and Pickled Daikon?
- About 22 minutes in total: 10 minutes of prep and 12 minutes of cooking.
- How many servings does this Pan‑Seared Frozen A5 Wagyu Steak with Soy Reduction and Pickled Daikon recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Pan‑Seared Frozen A5 Wagyu Steak with Soy Reduction and Pickled Daikon recipe come from?
- It was shared by meat.hanger on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.