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Wagyu steaks with soy-braised mushrooms

Australian Gourmet Traveller recipe for wagyu steaks with soy-braised mushrooms.

By Rodney Dunn
  • 15 mins preparation
  • 10 mins cooking plus pickling, resting
  • Serves 2
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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.


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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).
  • 4
    Spoon 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