How to Cook Wagyu Beef Fillet Yakiniku , Mushrooms & ‘Tare’

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
cooked wagyu beef fillet yakiniku , mushrooms & ‘tare’

Ingredients

  • for the steak
  • 2 x Wagyu fillet steaks
  • 2 x King Oyster mushrooms
  • Steamed Japanese rice to serve
  • Furikake
  • Shiso or mustard cress
  • for the Japanese ‘Tare’
  • 50ml 2 year aged soy sauce
  • 30ml Yuzu ponzu
  • 20ml Mirin
  • 30g Okinawan sugar
  • 10ml Rice vinegar
  • 1 clove garlic finely diced

cooked wagyu beef fillet yakiniku , mushrooms & ‘tare’

Method for Japanese ‘Tare’

  1. Mix together the ingredients and bring to a simmer
  2. Remove to cool and reserve

Method for steak

  1. Bring the steak to room temperature and season the steak and mushrooms with a little sea salt
  2. Take a heavy based frying pan, or BBQ set for direct grilling and over a high heat sear the mushrooms 2 to 3 minutes each side
  3. Next, sear the steak over high heat for 1 minute each side.

To serve

  • Serve the steak over steamed rice topped with Furikake, the mushrooms and spoon a little 'Tare' sauce around
  • Garnish with mustard cress or fresh shiso leaves.

cooked wagyu beef fillet yakiniku , mushrooms & ‘tare’ with mustard cress