Wagyu Misozuke

By cookism

If miso is the humble but essential peasant of the Japanese diet, then wagyu must belong to the heralded aristocracy of ingredients. For our wagyu misozuke recipe, we marry the two together to create a unifying beef dish that is brimming with pomp yet effortlessly approachable and inclusive. The wagyu is delicately seared with a torch to seal in its melt-in-your-mouth marbling. Paired with the freshness of grated daikon, the tingling pungency of wasabi sprouts and enoki mushrooms packed with umami relish, your palate is in for the quintessential Japanese experience.

Ingredients

• For red miso marinade:
• 200 g Wagyu beef
• Deep fried garlic chips
• 1/4 bunch brown Enoki mushrooms
• Daikon radish, grated
• Wasabi sprouts
• Salt
• 160 g red miso
• 40 ml water
• 4 tbsp brown sugar
• 2 tsp shoyu
• 2 tsp garlic, grated
• 2 tsp ginger, grated

Details

Servings 2
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Place all the ingredients for the marinade in a large bowl. Mix well. Marinate the beef for at least 3 hours, then rinse off excess marinade and dry with paper towels. The beef will take on a darker brown colour after marinating.
2. Prepare the rest of the garnish. Divide brown enoki mushrooms into small bunches. Place them in a pan over medium heat, seasoning with a little salt and lightly fry until soft. Grate the daikon radish and leave aside for later use. Chop garlic into thin slices and deep-fry them until crispy light-brown.
3. Using a blowtorch, thoroughly sear beef on all sides until your desired doneness is achieved.
4. To plate up, slice beef into your preferred thickness. Garnish with enoki mushrooms, grated daikon radish, fried garlic chips and wasabi sprouts. Ready to serve!

Note: Reserve the marinade for a hearty pot of miso soup by combining it with some chicken stock or water in a pot. Bring to a boil and reduce it to a simmer. Add in diced tofu, brown enoki mushrooms and soaked wakame. Simmer for 2 to 3 minutes and serve with chopped green onions. You can simply add more water if the soup is too salty.