• 1 Fillet Steak 
  • 3 Tbsp Nojo White Miso Sauce
  • 1 Fenton Farm Egg Yolk
  • Approx 60ml of Soy Sauce (enough to cover the yolk)
  • 1 Clove Crushed Garlic

  • Wagyu Ribeye Steak
  • 2 Tbsp Butter
  • Neutral Oil for frying
  • 2 Garlic Cloves
  • Big Glug of Mojo Teriyaki Sauce (for dipping)

  • 1/2 Cucumber Sliced
  • 4 Tbsp of Nojo Sesame Sauce 
  • 1 Tsp Sesame Seeds
  • 1 Sliced Avocado
  • Pickled Ginger 

  • Cooked Sushi Rice (for 2 people)
  • 6 Tbsp Plain Flour
  • Neutral Oil for Deep Frying

  • 4 Sheets of Nori
  • 4 Sheets of Rice Paper
  • Start by cooking your sushi rice, levelling out in a pan and leave in the freezer for 1-2 hours to firm up ready for cutting into cubes
  • Separate the egg yolk and add to a small pot with 1 clove of crushed garlic and cover with soy sauce, leave for 1-2 hours
  • Dip your rice paper sheets into water and then lay on top of your nori sheets. Leave to dry before cutting up and deep frying in hot neutral oil for approx. 8-10 seconds or until the sheet has bubbled and crisped up. Season with salt (If you need to speed up the drying process, leave the wet sheets in a low temp over for 5-10 minutes to firm up before cutting and frying)
  • Finely dice your Fillet Steak and mix with the Nojo White Miso Sauce, set aside
  • Dice the slab of rice into even rectangles, dust with plain flour and fry in hot neutral oil till golden and crispy
  • Mix sliced cucumber with Nojo Sesame Sauce and garnish extra with sesame seeds
  • Season your Wagyu Ribeye Steak with salt and pepper and fry in hot oil for approx 50 seconds - 1 minute on each side (medium-rare), basting with butter and garlic once flipped. Allow the steak to rest in the juices from the pan while you assemble the sharing board
  • To assemble the board add your sliced Wagyu Steak and served with a dipping pot of Nojo Teriyaki sauce, top the Miso Steak Tartare with your soy cured egg yolk (and optional chilli flakes) and add your crispy rice, nori crackers, cucumber, pickled ginger
  • Mix and match all the flavours and enjoy!

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