Teriyaki wagyu

• Olive oil
• 6 x 180g wagyu rib fillets
• 6cm knob of fresh ginger, finely sliced
• 1 large red chilli, seeded, finely sliced lengthways
• 155g (1 cup) frozen podded soy beans, thawed
• Teriyaki Marinade:
• 80ml (¿ cup) sake
• 60ml (¼ cup) mirin
• 60ml (¼ cup) dark soy sauce
• 1½ tbs caster sugar

Put the wagyu rib fillets in a wide shallow tray. Combine the ingredients for the teriyaki marinade then pour over the wagyu, turning so they are well coated. Cover and refrigerate for 1 hour.

Heat a little olive oil in a large heavy-based frying pan over high heat. Remove the wagyu from the marinade, reserving the marinade, and pat dry with paper towels. Seal the wagyu in the hot pan for 3 minutes each side, or until medium. Rest for 5 minutes before slicing.

Meanwhile, heat a little olive oil in a separate heavy-based frying pan over medium heat. Add the chilli, ginger and soybeans and saute for 2-3 minutes, then add the marinade, stirring to heat through.

To serve, thinly slice each wagyu fillet and place on serving plates. Spoon over the soy bean and teriyaki sauce.

I changed the recipe abit - don't worry about the sauce and while cooking the beef put on wasabi sauce - cook for 6 min each side.

This is the best wagyu steak that I had for a very long time