A5 Wagyu Steak Bites with Soy-Cured Egg Yolk Tips, FAQ & printable recipe

Tips for success

For the best results, use a heavy stainless steel or cast-iron pan that can withstand high heat without warping. A teppanyaki griddle is ideal but not necessary.

Make sure the pan is completely dry before adding the meat; any moisture will cause splattering and prevent browning.

When cubing the wagyu, aim for uniform 1-inch pieces. This ensures even cooking. If your knife is not very sharp, chill the meat for 15 minutes in the freezer to firm it up.

Always season with flaky salt right before searing; if you salt too early, the salt can draw out moisture and make the crust less crisp.

Variations

• Spicy Miso Glaze: Add 1 teaspoon of white miso and a pinch of chili flakes to the tamari-mirin marinade for a deeper, slightly spicy flavor. The miso will thicken the yolk further and add a savory punch.
• Citrus Zest Finish: Instead of wasabi, top each bite with a little grated yuzu zest or a drop of yuzu juice. The bright citrus note balances the richness of the wagyu and the egg yolk.
• Smoked Salt Crust: Use smoked flaky sea salt instead of regular flaky salt for the cubes. The smoky aroma adds an extra layer of complexity that pairs beautifully with the beef.
• Truffle Oil Swirl: After searing, drizzle a few drops of white truffle oil over the cubes and the yolk. This adds an earthy, luxurious aroma that complements the umami flavors.

Storage and make-ahead

Fridge

Store leftover wagyu cubes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet for 30 seconds per side to restore the crust.

Freezer

Freezing cooked wagyu is not recommended as it will alter the texture.

Reheat

Reheat leftover cubes in a dry skillet over high heat for 30 seconds per side, just until warmed through. Do not overcook, as the meat will become tough.

Leftover wagyu cubes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot dry skillet for 30 seconds per side to re-crisp the crust.

The cured egg yolks should be used immediately; they do not store well once removed from the marinade.

The egg yolks can be cured up to 24 hours in advance, making this recipe perfect for entertaining. Cube and season the wagyu just before cooking, as the salt will begin to draw out moisture. The wasabi can be grated ahead and kept covered in the refrigerator.

Serving ideas

Serve the wagyu bites immediately after finishing, while the crust is still crisp and the yolk is glossy. Arrange them on a warm plate with the yolk in the center and a small pile of wasabi on the side. A sprinkle of flaky salt or a few drops of tamari can be added if desired.

These bites are perfect as a luxurious appetizer or a main course with steamed rice and a simple green salad.

For a more indulgent presentation, serve them on a sizzling platter with a side of pickled ginger. The richness of the wagyu pairs well with a cold, crisp beer or a glass of dry sake.

Frequently asked questions

Recipe card

A5 Wagyu Steak Bites with Soy-Cured Egg Yolk

Prep 15 minCook 5 minRest 3 minTotal 23 minServes 2

Ingredients

• 12 oz A5 Wagyu striploin, well chilled
• 1/2 tsp flaky sea salt
• 2 organic egg yolks
• 3 tbsp aged tamari
• 3 tbsp mirin
• fresh grated wasabi, for serving

Instructions

1. In a small bowl, whisk together the aged tamari and mirin. Carefully add the two egg yolks, making sure they remain intact. Cover and refrigerate for at least 2 hours or up to 24 hours.
2. Remove the chilled A5 Wagyu striploin from the refrigerator. Using a sharp knife, cut the meat into 1-inch cubes. Season all sides generously with the flaky sea salt.
3. Place a dry teppanyaki griddle or heavy stainless steel skillet over high heat. Heat until it reaches 450°F (232°C) on an instant-read thermometer or until a drop of water sizzles and evaporates immediately.
4. Carefully place the wagyu cubes on the hot surface in a single layer, leaving space between each piece. Sear for 35 seconds per side, turning with tongs, until all sides have a deep golden-brown, lacy crust. The interior should remain warm and tender, not fully cooked through. Let it rest for 3 minutes before slicing.
5. Transfer the seared wagyu cubes to a plate and let them rest for at least 3 minutes. The internal temperature should reach 145°F (63°C) for medium-rare; if you prefer more doneness, continue cooking in 10-second intervals.
6. Remove the cured egg yolks from the marinade and place them on a small plate. Grate fresh wasabi over them. To serve, swirl each wagyu cube through the yolk so it coats the crust, then add a tiny dab of wasabi on top.

Contains: eggs, soy, sulfites

Food safety: The egg yolks are served soft and not fully cooked. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

750

Protein

28 g

Carbohydrates

4 g

Fat

68 g

Automatic estimate from the ingredient list, not laboratory-verified.