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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
Method
Method for Japanese ‘Tare’
- Mix together the ingredients and bring to a simmer
- Remove to cool and reserve
Method for steak
- Bring the steak to room temperature and season the steak and mushrooms with a little sea salt
- 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
- 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.
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