Mushrooms and soy are a beautiful match. They work with any type of protein, from chicken to tofu.
- 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
- 90 gm caster sugar
- 125 ml (½ cup) cider vinegar
- 1 bunch radish (about 12), thinly sliced on a mandolin
- 1For 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).
- 2Combine 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.
- 3Heat 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).
- 4Spoon mushrooms and a little poaching broth over steaks, top with mizuna and pickled radish and serve immediately.
Drink Suggestion: Barossa shiraz. Drink suggestion by Max Allen