Wagyu Beef Sirloin, Bone Marrow and Shiitake

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      40 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

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.


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


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