Raita Noda from Sydney's Ocean Room shares this delicious Japanese dish.


  • Wagyu Beef Stew

  • 1kg wagyu beef off-cut (Sinew)

  • 80-120g miso (red miso preferred, but can be any)

  • 200ml sake

  • 150ml mirin

  • Sugar (suitable amount)

  • Soy sauce (suitable amount)

  • 40-50g ginger

  • 2pcs bird eye chilli

  • Savory Tartlet Case

  • French pastry sheet

  • Egg york


  • 1.

    Cut wagyu beef off cut (sinews) roughly if it’s too big.

  • 2.

    Put wagyu beef into deep pot and pour water to cover the beef. Cook on the stove.

  • 3.

    When its boiled, through away all water and pour new water and repeat 2nd process two more times.

  • 4.

    Slowly cook above prepared beef, ginger and bird eye chilli with fresh new water until it gets soft (approx 2hours)

  • 5.

    Add sake, mirin, miso and suger and keep cooking for another 1hour and adjust flavor with soy sauce if you like.

  • 6.

    Cool it down for while, then put above stew into savory tartlet case.

  • 7.

    Cut French pastry sheet as circle shape. Size needs to be slightly bigger than tartlet case. Spike some holes on the French pastry by using folk.

  • 8.

    Using egg york as a glue to bind up staffed tartlet case and French pastry together. Brushed egg york on surface of pie and bake in the oven (170c) for about 7-12mins.

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