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Japanese Wagyu Ribeye with Mushroom Salad
Japanese Wagyu Ribeye with Mushroom Salad
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Feeds 1 - 2 people 
Prep time 30m
Cook time 10m
Description
Japanese Wagyu ribeye, renowned for its unparalleled marbling and tenderness, delivers a melt-in-your-mouth experience with rich, buttery flavours. Pairing this luxurious Wagyu steak with a fresh mushroom salad creates a harmonious balance, as the earthy, umami notes of the mushrooms complement the decadent beef. This combination not only highlights the premium quality of the Japanese Wagyu ribeye but also provides a delightful contrast in textures and tastes, making for a sophisticated and memorable dining experience.
- 200g Japanese wagyu ribeye
- Salad:
- 1 white mooli
- 3 baby cucumbers
- 1 bunch of rainbow radish
- 1 nashi pear
- 2 tsp black sesame seeds
- Mushrooms:
- 1 punnet Golden Enoki
- 1 punnet Hon Shimeji
- Dressing:
- 1 garlic clove, finely grated
- ½ of 1 x small stem ginger, finely grated
- 1 tbsp sesame oil
- 1 tbsp Kamebishi 2 yr old soy sauce
- 1 tbsp black rice vinegar
- 1 tsp chili oil
- 1 tsp mirin
- Prepare the cucumbers, radishes and nashi pair by running them through a mandolin, to make them thin and uniform. For the mooli, run it through the mandolin 1 way to create long strips and then turn the bunch of strips on their side and run them through again to create noodles. (If you don’t have a mandolin, these steps can be done with a sharp knife and a steady hand).
- To create the dressing, combine the ingredients and put into a bottle or jar before shaking until mixed through. If it looks to be slightly too thick add a dash of water and shake again.
- Break the mushrooms down into clumps and slowly fry in oil in a hot pan. Once cooked, remove the mushrooms from the pan and turn up the heat. Season the steak with a small amount of salt and pepper and once the pan is smoking hot, add the steak, cooking for around 1 minute per side. Remove the steak and allow it to rest for a few minutes whilst you prepare the salad and mushrooms.
- Toss the mooli noodles, cucumber and radishes in a bowl and slowly add the dressing whilst mixing. Finish the salad with a few of the black sesame seeds. Rewarm the mushrooms in the pan that was used to cook the wagyu steak.
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Ingredients you will need
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