Wagyu doesn’t need a bath of sauce; it needs a nudge. Sear to a hard crust, rest for 3–5 minutes, then paint the top with one teaspoon of Shogun Original while the fat is still fluid. The heat volatilizes the cedar and koji notes without over-salting.
For strip or ribeye, aim for 52–54°C internal before resting. Slice, then add a second light pass of Shogun at the table to refresh aroma. Because the soy spent two years in kioke, it carries depth without harsh sodium, so you can use fewer drops and keep the beef forward.
Serving with rice? Finish the steak first, then brush the pan fond with another teaspoon of Shogun and a knob of butter for a quick jus. Keep it off high heat to avoid scorching the sugars.