Koji Steak with Miso Roscoffs - James Martin Chef

Ingredients

• 2 x 200g sirloin steaks
• 4 tbsp koji
• 100ml mirin
• 100ml sake
• 25ml soy sauce
• Cooked roscoffs in skins, halved
• Miso, to brush
• Soy sauce, to brush
• Handful of shiitakes and chanterelles
• Vegetable oil
• Handful of crispy fried wild rice
• Small bunch watercress
• Marinade the beef in koji for 8 hours.
• Heat the mirin and sake up in a pan, bring to the boil, then reduce by ½. Add the soy and reduce by ½ again, then take off the heat.
• Heat a BBQ until hot and the coals are white.
• Pop the steaks in the oven at 200°C for 5 mins, then put on the BBQ cook for 2 mins then flip over a cook for a further 2 mins. Brush with the teriyaki and rest.
• Sauté the mushrooms in a splash of vegetable oil.
• Char the onions on the BBQ, then brush with the miso and soy.
• To serve, slice the steak and pop on a plate. Top with the mushrooms, watercress, onion petals, rice and spoon over more of the teriyaki.