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Wagyu steaks with soy-braised mushrooms

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

You'll need

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.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Barossa shiraz.

Featured in

Apr 2010

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