FAST FOOD
Wagyu tataki with mizuna salad

Wagyu tataki with mizuna salad

Serves 4



500 gm   piece of wagyu tri-tip (point of the rump), at room temperature
1½ tsp   shichimi togarashi (Japanese seven-spice mixture)
1 tsp   grapeseed oil or olive oil
1   small (about 400gm) daikon (white radish)
2   Lebanese cucumbers
50 gm (4 cups)   mixed Asian greens and herbs, including mizuna, tatsoi and coriander
1½ tbsp   sesame seeds, toasted
2 tbsp   lemon juice
1 tbsp   rice vinegar
1 tbsp   shoyu (Japanese soy sauce)
¾ tsp   caster sugar
¼ tsp   finely grated ginger
½ tsp   sesame oil


1 Place steak on a plate, sprinkle all over with shichimi togarashi, then rub with 1 tsp grapeseed oil. Heat a large, heavy-based frying pan over medium heat and cook steak for 10 minutes, turning about 4 times or until well browned but rare in the middle, or until cooked to your liking. Remove from pan, wrap in foil and leave for 20 minutes.
2 Meanwhile, using a vegetable peeler, peel wide ribbons from daikon and cucumbers and combine in a bowl with mixed Asian greens and sesame seeds. Place remaining ingredients and 2 tsp grapeseed oil in a small jug and whisk to combine. Pour over salad, toss to combine, then divide among 4 bowls.
3 Cut steak into thin slices and divide among salads, then serve immediately.


Drink Suggestion Young, full-flavoured New Zealand pinot noir with spicy complexity.

RECIPE Sophia Young PHOTOGRAPHY Ben Dearnley STYLING Sophia Young


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