Panko Crusted A5 Wagyu Manhattan

This recipe features one of our newest cuts: the Manhattan. At 4oz, it's the perfect serving size for one due to the rich marbling of A5 wagyu. The recommended portion may be a lot smaller than you're used to, but this little cut packs a ton of flavor and is luxuriously rich. 

Since A5 wagyu leans on the rich side, it pairs beautifully with fresh, simple flavors. We pulled inspiration from a few Japanese dishes for this recipe. Concepts from tataki, wagyu with daikon oroshi, and katsu come together for this quick, simple, yet flavorful meal that is sure to impress. It certainly impressed us! 

Ingredients:

• 2 Ogata Farms A5 Wagyu Manhattans (or other Manhattans of choice)
• 1/2 cup panko
• 1 inch ginger, peeled
• 1/2 of a fresh daikon, peeled
• Coarse salt to taste
• 2 tbsp high smoke point oil of choice
• Shichimi Togarashi to taste (optional, it adds a subtle layer of flavor and spice)
• Ponzu for serving

Instructions:

1. Set the Manhattans out to rest and season with a generous pinch of salt. Let sit at room temperature for about 10 minutes.

2. Prepare a high-heat friendly pan on med-high and add enough oil to cover the bottom of the pan (deep enough to fry your panko one side at a time).

3. Grate about 1 inch of peeled ginger and set aside.

4. Grate half of the peeled daikon until you have approximately 1 tbsp.

5. Cut the other half of the daikon into thin matchsticks. 

6. Mix 1/2 cup of panko with a good pinch of togarashi (optional).

7. Rub sesame oil on all sides of the beef, then crust with the panko mixture. Gently remove excess panko. 

8. Make sure your oil/pan is hot enough. You can test with a panko crumb - it should form small bubbles around the panko right away without browning it too quickly. 

9. Add the Manhattans to your pan. Cook for about 1 minute. Flip and cook for another minute. For the last minute, fry the sides to get all the panko browned.

9. Remove from the pan and let rest on a wire rack/basket for 10 minutes. 

10. Slice the Manhattans into thin strips (you'll want a sharp knife for this to work well), then serve with grated ginger, daikon, and ponzu sauce on the side. You can serve as is for an appetizer or you can add a side of white rice for dinner.