Wagyu Steaks and Miso Butter Sauce

Nutrition per serve

Ingredients

• 1pcs ginger
• 150g Japanese rice
• 1pcs carrot
• 100g snow peas
• 1pcs spring onion
• 20ml rice wine vinegar
• 200g Chinese cabbage
• 2pcs wagyu beef rump steaks
• 10ml sesame oil
• 20g miso paste
• 20ml mirin
• 2g shichimi togarashi
• 2.5g wasabi
• 5ml sugar
• 5ml soy sauce
• 20g butter

Method

1. Step 1 — Make ginger rice
   Finely grate half the ginger*. Rinse the rice until the water runs clear. Put the ginger and rice in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, shred the carrot using a julienne peeler, or peel into ribbons and slice into thin strips. Trim the stems from the snow peas, removing strings from one side. Cut the spring onion into 8cm lengths and thinly slice lengthwise. Combine the carrot, rice wine vinegar, 1 tsp sugar and ½ tsp soy sauce in a bowl. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Scorch vegetables
   Heat a chargrill pan over high heat until hot. Cook the cabbage and snow peas for 1-2 mins each side until scorched. Remove the pan from the heat.
4. Step 4 — Cook steaks
   Combine the steaks and sesame oil in a bowl and season lightly with salt and pepper. Heat a medium frypan over high heat until hot (see cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Make miso butter sauce
   While the steaks are resting, return the same pan to medium-high heat. Add the miso, mirin, 20g butter, 2 tbs water and ½ tsp soy sauce and bring to the boil. Cook, stirring occasionally, for 30 secs-1 min until slightly reduced. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Thickly slice the scorched cabbage. Divide the steaks, rice, cabbage and snow peas among plates. Drizzle the miso butter sauce over the steaks and scatter with the spring onion. Serve with the pickled carrot, shichimi togarashi (togarashi contains chilli; add to taste) and wasabi.

Allergens

Soy, Milk, Sesame, Gluten, Wheat