Name: Wagyu Beef Sirloin, Bone Marrow and Shiitake
Cook time: 40 min
Total time: 40 min
Yield: Serves — 2
Cuisine: Japan
Ingredients: 4 fresh shiitake mushrooms, sliced; sea salt and freshly cracked black pepper; 300 g (10½ oz) Wagyu beef sirloin; 1 clove garlic, sliced; 1 fresh shiso leaf; 75 ml (2¼ fl oz) beef teriyaki sauce; 1 x 12 cm (4½ in) beef marrow bone, split lengthways; 1 nasturtium leaf

Preparation info

Serves —
2

Difficulty
Medium
Ready in
40 min

Appears in

Masu

By Nic Watt

Published 2016

About

Wagyu is the prized Japanese beef. The cows are at times fed with beer and massaged by hand – not a bad life for cattle.

The Waygu breed is genetically smaller with a slow growth rate. Wagyu beef can be eaten raw like sashimi, but in this recipe I have used sirloin and grilled it over the barbecue.

Ingredients

300 g (10½ oz) Wagyu beef sirloin
sea salt and freshly cracked black pepper

Asia
Japan
Main course
Gluten-free

Method

This beef is best cooked over charcoal, so give your coals enough time to heat up to hot.

Season your beef well with sea salt and freshly cracked black pepper.

In a small saucepan, poach your shiitake and garlic in the teriyaki sauce while you cook your beef.

Grill the beef on the barbecue for about 8–10 minutes on either side – this is a big steak and it will need some

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Ingredients

Method

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