Wagyu Harami Yaki (和牛ハラミ焼き)

Harami (skirt steak or diaphragm meat) is one of Japan's most beloved yakiniku cuts — intensely marbled, with a rich beefy flavour that punches far above its price point, especially when using domestic wagyu. The cut is traditionally grilled over high heat and served with ponzu for brightness.

Serves: 4

Ingredients

For the steak

• 500g (1.1 lb) wagyu skirt steak (harami), cut into 5cm/2 inch strips
• 1 tsp (5g) coarse sea salt
• ½ tsp (2g) black pepper
• 1 tsp (5ml) toasted sesame oil

For ponzu dipping sauce

• 3 tbsp (45ml) soy sauce
• 2 tbsp (30ml) fresh lemon juice
• 1 tbsp (15ml) mirin
• 1 tbsp (15ml) rice vinegar
• 1 tsp (5g) grated daikon
• ½ tsp sesame seeds, toasted

To serve

• 4 perilla (shiso) leaves
• 1 spring onion, thinly sliced
• Steamed rice

Instructions

1. Remove steak from refrigerator 30 minutes before cooking. Pat dry and season with salt, pepper, and sesame oil.
2. Combine ponzu ingredients and stir well. Set aside — flavours improve if made 10 minutes ahead.
3. Heat a cast-iron griddle or grill over maximum heat for 5 minutes. The surface must be smoking hot.
4. Sear harami strips for 90 seconds per side, working in batches to avoid steaming. You want a deep, dark crust while keeping the interior medium-rare to medium.
5. Rest for 3 minutes, then slice across the grain into 1cm (½ inch) pieces.
6. Arrange on shiso leaves with sliced spring onion and sesame seeds. Serve ponzu on the side for dipping, with steamed rice.

Cook's Notes: Wagyu harami renders significantly during cooking — the fat will flare on a charcoal grill and create delicious smoky notes. Cut against the grain without exception; skirt has long fibres that become unpleasantly chewy if sliced parallel. Harami is typically served slightly pink inside in Japan.