Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Adam Liaw's Wagyu steak with tosa joyu Food Adam Liaw's Wagyu steak with tosa joyu Preparation time 10 minutes, plus 2 days maturing Cooking time 15 minutes Serves Serves 4 as part of a shared meal INGREDIENTS 1 wagyu sirloin steak, about 300g, at room temperature 2cm cube of solid wagyu fat 1 lemon ½ a large daikon, peeled 1 piece wasabi Tosa joyu 2 cups good quality soy sauce ½ cup sake ¼ cup mirin 1 piece kombu (approximately 15 x 15cm) 1 handful bonito flakes (approximately 3g) METHOD For the tosa joyu, bring the sake and mirin to the boil for 1 minute. Remove from the heat and immediately add in the soy sauce, kombu and bonito flakes. Stand overnight and strain out the solids through fine cheesecloth. Transfer the sauce to a glass bottle and rest for at least a further night, although the sauce will mellow, mature and improve in flavour for months after bottling. Finely grate the daikon and transfer to a bowl. Allow to stand for 10 minutes. Season the steak well with salt and heat a heavy frypan until smoking hot. Rub the pan with a little wagyu fat and add the steak. Fry the steak on both sides to medium rare. Rest for 5 minutes in a warm, draught free place. Slice the steak and transfer to a warmed plate. Slice the lemon. Grate the wasabi and place a pile on top of the lemon slice. Lightly squeeze excess moisture from the daikon and place the grated daikon on the lemon next to the wasabi. Serve with the tosa joyu for dipping. Food Preparation time 10 minutes, plus 2 days maturing Cooking time 15 minutes Serves Serves 4 as part of a shared meal SHARE You might also like Food Chargrilled beef and peanut green curry Food Oven-baked beef brisket with celeriac purée Food Korean-style barbecued beef brisket