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

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

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

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. 

  • The 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

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