Japanese Wagyu Ribeye with Mushroom & Vegetable Salad

Cut from authentic Japanese Wagyu A5, graded BMS 10–12,  this ribeye is defined by exceptional marbling, silky texture and deep, buttery flavour.
To balance its richness, the steak is paired with a light, crisp mushroom and vegetable salad — fresh, clean and gently umami, allowing the Wagyu to remain the focus of the dish.

Preparation: 30 minutes • Cooking: 10 minutes

Ingredients for 1-2 people

For the Wagyu

• Japanese Wagyu Ribeye, A5, BMS 10–12 (frozen, approx. 200 g)  

• Fine sea salt  

• Freshly ground black pepper

For the mushroom salad

• 1 white mooli (daikon)  

• 3 baby cucumbers  

• 1 bunch radishes (mixed or baby)  

• 1 nashi pear  

• Golden enoki mushrooms  

• Hon shimeji mushrooms  

• Black sesame seeds

For the dressing

• 1 garlic clove, finely grated  

• Small piece fresh ginger, finely grated  

• 1 tbsp sesame oil  

• 1 tbsp naturally brewed soy sauce  

• 1 tbsp black rice vinegar  

• 1 tsp chilli oil  

• 1 tsp mirin  

• Water, if needed

Method

1. Preparation

• Defrost the Wagyu slowly in the fridge, then bring to room temperature before cooking.

• Using a mandolin or sharp knife, slice the cucumbers, radishes and nashi pear finely.
  For the mooli, slice lengthwise into thin sheets, then cut again into fine noodles. Set aside.

• Whisk all dressing ingredients together until smooth. Add a small splash of water if needed to achieve a light, pourable consistency.

2. Mushrooms

• Separate the mushrooms into small clusters.
  Sauté gently in a hot pan with a little oil until just tender. Remove and set aside.

3. Wagyu Ribeye  

• Heat a heavy pan until very hot.
  Season the Wagyu lightly with salt and pepper.

• Sear quickly — around 1 minute per side — allowing the fat to render and caramelise.
  Remove from the pan and rest briefly.

4. Assembly

• Toss the mooli, cucumber, radishes and pear with just enough dressing to coat lightly.
  Finish with a sprinkle of black sesame seeds.

• Rewarm the mushrooms gently in the same pan used for the Wagyu to pick up flavour.

• Slice the ribeye and serve alongside the salad and mushrooms.

Tip

Japanese Wagyu A5 is best cooked hot and fast, in small portions. Keep seasoning minimal and allow the natural fat to do the work.