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Wagyu tataki with mizuna salad

Australian Gourmet Traveller fast recipe for wagyu tataki with mizuna salad
Wagyu tataki with mizuna salad

Wagyu tataki with mizuna salad

Ben Dearnley

Ingredients

Method

Main

1.Place steak on a plate, sprinkle all over with shichimi togarashi, then rub with 1 tsp grapeseed oil. Heat a large, heavy-based frying pan over medium heat and cook steak for 10 minutes, turning about 4 times or until well browned but rare in the middle, or until cooked to your liking. Remove from pan, wrap in foil and leave for 20 minutes.
2.Meanwhile, using a vegetable peeler, peel wide ribbons from daikon and cucumbers and combine in a bowl with mixed Asian greens and sesame seeds. Place remaining ingredients and 2 tsp grapeseed oil in a small jug and whisk to combine. Pour over salad, toss to combine, then divide among 4 bowls.
3.Cut steak into thin slices and divide among salads, then serve immediately.

Drink Suggestion: Young, full-flavoured New Zealand pinot noir with spicy complexity.

Notes

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