Wagyu steak with wasabi and soy
Wagyu steak with wasabi and soy is a premium Japanese dish featuring highly marbled beef from Wagyu cattle, seared or grilled to highlight its rich, buttery flavor. It is typically served with a side of freshly grated wasabi and a dipping sauce of soy sauce, sometimes enhanced with mirin or sake. This preparation is a hallmark of Japanese cuisine, often enjoyed in high-end teppanyaki restaurants or as a special home-cooked meal.
🍽️ Nutrition at a glance
This dish is high in protein and fat, particularly monounsaturated fats from the Wagyu beef, which provide essential nutrients like iron, zinc, and B vitamins. A typical serving of 150 grams of steak with condiments contains roughly 500-600 calories, depending on the cut and cooking method.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 35 g |
| Carbs | 3 g |
| Fat | 45 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 900 mg |
| Iron | 4 mg |
| Zinc | 8 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 10 mg |
| Selenium | 30 mcg |
| Phosphorus | 250 mg |
| Potassium | 350 mg |
| Vitamin B6 | 0.5 mg |
Per 150 g Wagyu steak with 1 tsp wasabi and 1 tbsp soy sauce · estimated, varies by recipe
💡 What's interesting
Wagyu beef is renowned for its intense marbling, which not only creates a melt-in-your-mouth texture but also contributes to a higher content of conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits. The pairing with wasabi and soy sauce is traditional in Japan, where wasabi is valued not just for its heat but also for its antimicrobial properties, historically used to complement raw or lightly cooked foods.
