Wagyu steaks with soy-braised mushrooms

AT A GLANCE

  • Serves 2 people

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

  • 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
01   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).
02   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.
03   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).
04   Spoon mushrooms and a little poaching broth over steaks, top with mizuna and pickled radish and serve immediately.

Topics:

AUTUMN, BEEF, RADISHES, STEAK, MODERN AUSTRALIAN, MIRIN, MAIN, DRINK SUGGESTION, MUSHROOMS

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND EMMA KNOWLES

Drinking Suggestion:

BAROSSA SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Apr 2010

Apr 2010

View Full Site