• 4 pcs Wagyu Tenderloin Filets
  • 3 Tbsp White Miso paste
  • 1 Tbsp Ponzu
  • 2 Tbsp Mirin seasoning
  • 2 Tbsp Japanese Cooking Wine or sake
  • 4 Tbsp butter
  • 2 Tbsp white sugar
  • ¼ tsp ground cayenne pepper
  • Pinch of pepper


  1. Melt butter in a small saucepan, do not burn
  2. Add in all remaining ingredients and whisk to combine well, bring to a boil and remove from heat.
  3. Transfer marinade to a heat resistant container, place in the freezer for about 15-20 minutes allowing the marinade to cool completely without solidifying
  4. Once cooled down, place tenderloin pieces in a resealable gallon bag and pour marinade over, make sure to seal the bag and rub the marinade thoroughly on to the meat. Marinate for at least 1 hour
  5. Fire up the grill on high, remove tenderloin cuts from bag and scrape off excess marinade, place on the grill
  6. Cook on each side for 3-5 minutes, if grill flares up, move the meat to a cooler spot temporarily to prevent burning
  7. Take off heat and let rest.