Japanese Wagyu Ribeye with Mushroom Salad

Name: Japanese Wagyu Ribeye with Mushroom Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 - 2
Ingredients: 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

Drogo

Servings

1 - 2

Prep Time

30 minutes

Cook Time

10 minutes

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.

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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Step 1, 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).
Step 2, 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.
Step 3, 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.
Step 4, 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.