This take on Japanese yakiniku couldn't be simpler, or more tantalising: tender wagyu steak is grilled, then sliced and served in a light and fruity Japanese-inspired sauce, infused with the sweetness of freshly grated apple.
- 1 tbsp vegetable oil
- 8 fresh shiitake mushrooms, stems tips removed
- 2 x 250 g wagyu sirloin steaks
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- small pinch of bonito flakes
- 1 x 1 cm piece of ginger, finely grated to release its juices
- ½ apple, finely grated to release its juices
- salt and pepper
- ½ bunch spring onions, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you can't get wagyu beef, you can use regular sirloin, rump, fillet, or skirt steak.
Remove the steak from the fridge 30 minutes before cooking to bring to room temperature.
- Heat a barbecue over high heat or alternatively heat a grill pan on a stovetop over a high.
- For the marinade, place the soy, mirin, sake and bonito flakes into a small pot. Simmer for 3-4 minutes. Remove from the heat and add the ginger and apple. Steep for while you cook the steaks.
- Drizzle the steak with oil and season with a very small pinch salt and pepper. Do the same for the mushrooms. Grill the meat on each side for 3-4 minutes for medium-rare, or cook to your liking. I like to turn my meat 4 times throughout this cooking process for an even pink colour throughout the meat. While you're grilling the steaks, grill the mushrooms for 1 minute on each side to impart a smoky flavour but don't entirely cook them through.
- Place the cooked steak and mushrooms directly into the marinade and rest for 3 minutes on each.
- Slice the steak against the grain. Arrange mushroom on platter and top with the steak, and a drizzle of the marinaded. Garnish with spring onion.