This is a very easy to make dish and will require little preparation, it can be served on its own or with a light salad. In order to get the best result the Wagyu Beef is preferable, alternatively you can opt to use Porterhouse or scotch fillets steaks, cooked on iron pan or BBQ grill in order to get charcoal and smoky flavour. However, a normal frying pan will do the job. This dish is ideal when entertaining a group of friends or a hosting a dinner party for some shared appetizers.
500g Wagyu beef (alternatively porterhouse or scotch fillet).
200g Light Miso paste.
3x Tablespoons of light soy sauce.
3x Cloves of garlic.
1x Teaspoon of black pepper.
1x Teaspoon of sea salt.
1x Teaspoon of smoked paprika.
1x Mild red chilli.
100g Pickled ginger.
1x Tablespoon of Sesame seed oil.
1x Tablespoon of soy sauce.
1x Tablespoon of Sesame Oil
Grate garlic, ginger (leave the pickled ginger until later in recipe) and chilli very finely and place in a medium sized bowl, add soy sauce, sesame seed oil, miso paste and mix very well.
Place steaks in bowl and marinade for 30 minutes. Once meat has been marinated, place steak on a very hot BBQ grill or frying pan and cook for about 5-6 minutes on each side (allow more time if thickness is greater than 1 ½ Centimetre). The meat needs to be cooked rare to medium rare in order to bring out best the flavour.
Allow the meat to rest for 3-4 minutes (depending on how hot you want to serve the meat). On a chopping board and cut the meat into 1 centimetre slices, add extra salt/ pepper if needed and serve with finely sliced pickled ginger.