Japanese Wagyu Sirloin with a Mushroom Salad Recipe | Drogo's Kitchen
The richness of Japanese wagyu ensures a little goes a long way – these cubes of Wagyu are an amazing way to try this delicious delicacy. Served with an Asian mushroom salad, it will be a dish that you remember for a long time! Japanese Wagyu is very different to any other meat and until recently was unavailable in the UK. Strict rules are adhered to in the rearing and grading of Japanese wagyu so that the quality is always maintained.
Our Kagoshima wagyu is reared from wagyu cattle in the Kagoshima prefecture of Japan. Wagyu has rosy-red coloured meat with a dense marbling of white fat. The cows are fed a diet rich in wheat and corn for the final 18 months of their lives intensifying the flavour and giving a meltingly soft texture. The high Beef Marbling Score of this Wagyu means that the fat dissolves into the mat as it cooks, which is why you only need a small mouthful to experience the amazing Japanese Wagyu flavour. We have paired it with a light baby leaf salad and hot mushroom salad in this recipe, to balance out the richness of the steak.
- Japanese Wagyu Steak, A5, 200g
- Hon Shimeji Mushrooms, 150g
- Golden Enoki Mushrooms, 200g
- Shiitake Mushrooms, 200g
- Bok Choy, 400g
- Coriander, 1 bunch
- Baby Salad Leaves , 120g
- Le Klum Asian sauce
- Soy sauce
- White Sesame Oil
- Salad Dressing:
- Olive Oil
- Balsamic Vinegar
- Dijon Mustard
- Firstly, prepare the ingredients for the dish. The Japanese Wagyu beef should be cut into cubes – it is very rich so you don’t need a lot of it per person, and the flavour is very special!
- Slice the bok choy, and mushrooms. Remove the stalks of the shiitake mushrooms as they are too tough and can’t be eaten. Finely slice the remaining mushrooms.
- Heat vegetable or sunflower oil in a pan, and fry off the Shiitake mushrooms. When they have browned, add the Golden Enoki and Hon Shimeji mushrooms, and a drizzle of the Le Klum sauce, and once all of the mushrooms have been coated in the sauce set aside in a bowl.
- Add a dash of white sesame oil to the bowl of mushrooms.
- Wipe the frying pan, add more oil and add the bok choy to the pan. The bok choy can also be added to the mushroom mix when it been softened and briefly fried in the pan.
- Combine all the vegetables, taste the mushroom salad to see what extra seasoning it needs – you may need to add more Le Klum sauce, or soy sauce. Additionally, you can also chop fresh coriander and add this to the salad for a fresh, herby flavour.
- Season the Wagyu steak cubes with a little salt and add to hot pan (no oil or butter is needed as the fat content will create its own juices to fry in). Turn on each side so that they are crispy and golden in colour.
- In a separate bowl add salad leaves and toss in homemade dressing (we made a simple one of olive oil, balsamic vinegar and mustard).
- Finally, plate the Wagyu cubes, the salad and the hot mushroom salad. Enjoy the best steak you’ll ever eat!