Ingredients

• 150ml/5½fl oz sake
• 150ml/5½fl oz mirin
• 20g fresh root ginger
• peeled and finely chopped
• 2 tsp crushed garlic
• 3 tsp freshly ground black pepper
• 200g/7oz red miso paste
• 4 x 200g/7oz beef fillet steaks
• freshly grated wasabi
• to serve
• 1 tbsp vegetable oil
• 300g/10½oz mix Japanese mushrooms (keep the shiitake separate)
• 350ml/12fl oz mirin
• 100ml/3½fl oz rice vinegar
• 50ml/2fl oz light soy sauce
• 1 onion
• cut into 1cm/½in rings

Directions

• For the beef with miso
• heat the sake and mirin together in a small saucepan for 3-4 minutes
• or until the alcohol has evaporated. Add the ginger and garlic and cook for 2-3 minutes
• or until tender. Add the pepper and miso paste and stir until blended. Remove from the heat.
• Brush the steaks lightly with the mixture. If possible
• marinade
• covered
• in the fridge for 2-3 hours
• but bring back to room temperature before cooking.
• For the pickled Japanese mushroom salad
• heat the oil in a frying pan and fry the shiitake mushrooms until coloured. Add the remaining mushrooms and fry for 2-3 minutes.
• Deglaze the pan by pouring in 100ml/3½fl oz mirin
• then bubble until reduced by half. Pour in the vinegar and soy sauce
• then stir
• remove from the heat and set aside.
• Preheat a griddle pan to hot. Cook the onion rings for 5-7 minutes
• turning halfway
• until caramelised on both sides. Transfer to a heatproof lidded container and set aside.
• Bring the remaining 250ml/9fl oz mirin to the boil
• then pour it over the onions. Seal the container and leave to cool.
• For the beef with miso
• preheat a heavy-based griddle pan over a medium heat. Cook the steaks until a crust has formed. Continue cooking and turning
• brushing the steaks with more black-pepper miso each time they are turned
• until cooked to your taste. Be careful not to let them catch
• or the miso will go bitter. Leave to cool for at least 20 minutes.
• Slice the steaks and arrange on a platter. Serve with the mushrooms
• onions and wasabi.