Japanese Wagyu Sirloin with a Mushroom Salad
Drogo
2
15 minutes
15 minutes
Japanese Wagyu sirloin is prized for its exceptional marbling, tenderness and intensely rich flavour, making even a small portion a truly indulgent experience. Cut into cubes, the beautifully marbled beef is paired with a light baby leaf salad and warm Asian mushroom salad, creating a delicious contrast to the richness of the steak. This Japanese Wagyu recipe is a memorable way to enjoy premium beef while allowing its natural flavour and melt-in-the-mouth texture to take centre stage.
Japanese Wagyu is produced under strict rearing and grading standards designed to maintain its exceptional quality. Our Kagoshima Wagyu comes from cattle reared in Kagoshima Prefecture, renowned for producing highly marbled beef. The dense white marbling melts into the rosy-red meat as it cooks, creating the characteristic buttery texture and rich flavour associated with premium Wagyu. The earthy, umami notes of the mushrooms provide the perfect balance, making this an elegant Japanese Wagyu recipe for a special meal.
Ingredients
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200g Japanese Wagyu Steak
- 150g Hon Shimeji mushrooms
- 200g Golden Enoki mushrooms
- 200g Shiitake mushrooms
- 400g Bok Choi
- 1 bunch Coriander
- 120g Baby leaf salad leaves
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 2 tbsp Balsamic oil
- 1 tbsp Dijon mustard
Directions
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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!
Ingredients you'll need
