Rib Eye with Wasabi

Name: Rib Eye with Wasabi
Yield: Serves 4 | Makes 8
Cuisine: Japanese
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; Sake-Mirin Spray; good-quality olive oil; 2 x 240 g (8½ oz.) rib eye steaks; fresh wasabi root or 1 tsp good-quality wasabi powder; 10 cm (4 in.) piece of mooli (daikon); 10 cm (4 in.) piece of mooli (daikon); 1 small knob of fresh ginger; fresh wasabi root or 1 tsp good-quality wasabi powder

Preparation info

Serves
4
| Makes 8

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Wasabi is another cornerstone of Japanese cuisine, mostly found in powder form and often made from horseradish, mustard seeds and added wasabi flavouring. This is a great product, but nothing beats real wasabi root, freshly grated. This is now grown successfully outside Japan and available online.

Ingredients

10 cm (4 in.) piece of mooli (daikon)
1 small kn

Asia
Japan
Starter
Gluten-free

Method

Start the robata grill.

Peel the mooli (daikon) and grate on the finest side of a grater. Squeeze out any excess liquid, then repeat this process with the ginger. Grate the fresh wasabi, if using, by rotating it on a specialist wasabi grater. If using wasabi powder, add a teaspoon of water to the powder and mix until it is a smooth paste, then d