Zabutan and ponzu with grilled vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Yakiniku grill, plancha
Ingredients
Ponzu:
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp lime juice
• 2 tbsp sesame sauce
• 1 tbsp maple syrup
• 1 tbsp grapefruit juice
• 2 tbsp plum wine
• 2 tbsp sake
• optional: xanthan gum
Zabutan:
• 400 g Wagyu beef neck
• Salt
• Sugar
Grilled vegetables:
• 1 carrot
• 4 spears of asparagus
• 1 zucchini
• 2 spring onions
• 20 beech mushrooms
• Salt
• Sugar
• 2 tbsp peanut oil
Matching accessories are available in our shop!
preparation
➊ Ponzu: Mix all ingredients and thicken with a little xanthan gum if desired.
➋ Zabutan: Cut the neck core into thin slices and grill on the yakiniku grill. Season with salt and sugar and add some ponzu.
spread.
➌ Grilled vegetables: Chop the vegetables and marinate them with salt and sugar for about 30 minutes. Then grill them in peanut oil on a plancha grill.
➍ Arrange the zabutan and grilled vegetables on plates and serve with the remaining ponzu sauce.
Recipe by Lucki Maurer
Ludwig Maurer is a doer: The trained chef runs a successful catering business, has written several cookbooks, started Europe's first organic Wagyu cattle breeding operation, and converted an old farm into a gourmet cooking school. In his sanctuary, the Stoi, the expert in the art of fine cooking and grilling offers his sought-after seminars. www.ludwigmaurer.com
Recipe from FIRE&FOOD issue 02/2025
