Wagyu beef in XO sauce with oysters, pickled mushrooms basil and mint
If umami is your thing, you can't go wrong with this recipe. Mushrooms two ways, steak and sauce all crammed into steamed buns.
Ingredients
For the pickled mushrooms
- 100²µ/3½´Ç³ú shiitake mushrooms, sliced
- 150ml/5fl oz soy sauce
- 150ml/5fl oz sherry vinegar
- 50g/1¾oz fresh ginger, finely chopped
- 100²µ/3½´Ç³ú caster sugar
For the oyster emulsion
- 5 fresh oysters, shells discarded
- 100ml/3½fl oz rapeseed oil
- squeeze lemon juice
- salt, to taste
For the wagyu beef
- 2 tbsp flavourless oil
- 300g/10½oz wagyu beef fillet, cut into 1cm thick slices
- 100ml/3½fl oz XO sauce
To serve
- 2 steamed sesame milk buns
- ¼ iceberg lettuce, leaves separated
- handful mint leaves
- few basil leaves
- few oyster leaves
- few edible flowers
Method
For the pickled mushrooms, put the mushrooms in a heatproof bowl. Bring the other ingredients to the boil and pour over the sliced mushrooms.
For the oyster emulsion, put the oysters in a blender and blend until smooth, slowly adding the oil. Season with lemon juice and salt.
For the beef, heat frying pan until hot and add the oil. Once hot, seal the beef on each side for 1 minute. Transfer to a plate and allow to rest. Add the XO sauce to the pan and deglaze, scraping the cooked on parts from the pan into the sauce.
To serve, cut or break the bun in half and assemble the bun with the steak, sauce, mushrooms, emulsion, lettuce, mint and basil with the lid on top. Garnish with oyster leaves and edible flowers.
