Name: Wagyu steaks with soy-braised mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 125 ml (½ cup) light soy sauce; 2 tbsp mirin; 100 gm each shiitake and oyster mushrooms, quartered; 100 gm enoki mushrooms, trimmed; 2 wagyu scotch fillets (about 410gm each; cut 2cm-thick), at room temperature; ½ cup mizuna; Pickled radish; 90 gm caster sugar; 125 ml (½ cup) cider vinegar; 1 bunch radish (about 12), thinly sliced on a mandolin

Wagyu steaks with soy-braised mushrooms

Australian Gourmet Traveller recipe for wagyu steaks with soy-braised mushrooms.

Serves 2

Prep

15M

Cook

10M

Total

25M

Mushrooms and soy are a beautiful match. They work with any type of protein, from chicken to tofu.

Ingredients

125 ml (½ cup) light soy sauce

2 tbsp mirin

100 gm each shiitake and oyster mushrooms, quartered

100 gm enoki mushrooms, trimmed

2 wagyu scotch fillets (about 410gm each; cut 2cm-thick), at room temperature

½ cup mizuna

Pickled radish

90 gm caster sugar

125 ml (½ cup) cider vinegar

1 bunch radish (about 12), thinly sliced on a mandolin

Method

Main

1.For pickled radish, combine sugar, vinegar, 250ml warm water and 2¼ tsp salt in a bowl and stir until sugar dissolves (1-2 minutes). Place radish in a plastic container, add vinegar mixture, cover and refrigerate until lightly pickled (1 hour).

2.Combine soy sauce, mirin and 500ml water in a saucepan and stir over medium heat until just simmering. Add mushrooms and simmer until mushrooms are tender (4-5 minutes), remove from heatand set aside.

3.Heat a large frying pan over high heat. Season steaks, add to pan and cook until caramelised (2-3 minutes each side for rare). Remove to a warm plate, cover loosely with foil and rest (5 minutes).

4.Spoon mushrooms and a little poaching broth over steaks, top with mizuna and pickled radish and serve immediately.