A fresh, light Japanese salad of thin wagyu beef slices, lightly charred tofu, mushrooms and a mirin dressing.
- 300 g block classic tofu, cut into 5-cm cubes
- 2 tbsp canola oil
- 4 thick spring onions, cut into 5-cm lengths
- 150 g enoki mushrooms
- 6 shiitake mushrooms, stalks removed, halved if large
- 400 g thinly sliced wagyu shabu shabu
- 250 g vine–ripened cherry tomatoes
- 1 tbsp sugar
- 2 tbsp mirin
- 1 tbsp sake
- 2 tbsp soy sauce
- 120 g mixed baby salad leaves
- extra-virgin olive oil, for drizzling
- 1 tbsp rice vinegar
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.
- Turn out the tofu onto a plate, then cut into 5-cm cubes. Blowtorch the top of the tofu until lightly blackened and blistered, then set aside.
- Heat a large, wide frying pan over high heat. Add the oil, then place the spring onions and mushrooms in the pan and cook, without moving around the pan too much until the mushrooms are browned. Add the beef, cherry tomatoes and tofu, then add the sugar, mirin, sake and soy sauce and bring to a simmer. Simmer for 2-3 minutes or until the beef is just cooked, then remove from the heat.
- Place the salad leaves on a large serving plate and drizzle with a little olive oil. Arrange all the elements from the pan over the top. Pour the liquid into a small bowl and add the rice vinegar. Adjust the seasoning to taste. Drizzle over the top of the salad and serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.