Japanese Wagyu Ribeye with Mushroom Salad
Drogo
2
30 minutes
10 minutes
Japanese Wagyu ribeye is renowned for its exceptional marbling, tenderness and rich, buttery flavour, creating a luxurious melt-in-the-mouth experience. This premium cut is paired with a fresh mushroom salad, where earthy, umami-rich mushrooms provide a delicious contrast to the decadent beef. Together, the ingredients create a sophisticated balance of flavours and textures that allows the quality of Japanese Wagyu to shine.
Perfect for a special occasion or an indulgent meal at home, this is one of the most impressive Japanese Wagyu recipes for showcasing premium beef. The richness of the Japanese Wagyu steak is complemented by the freshness and earthy character of the mushrooms, creating a beautifully balanced dish. Whether served as a refined main course or part of an elegant dinner, this Wagyu ribeye salad offers a memorable combination of luxury and freshness.
Ingredients
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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
Directions
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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.
Ingredients you'll need
