Beef oyster blade salad with wasabi mousse, assorted greens, Japanese pearl tomatoes


  • 1kg top blade muscle

Wasabi mousse

  • 100g whipped cream
  • 1 tsp wasabi powder
  • 1 tsp yuzu juice
  • 1 pc gelatin leaf soaked
  • Pinch salt, pepper to taste

Beef marinade

  • 150ml Soy sauce
  • 1 tsp grated Ginger
  • 1 tsp chopped garlic
  • 1 tb Brown sugar
  • 2 tb Mirin
  • 2 tb Sake
  • 1 tb sesame oil

For serving

  • 30g Japanese pearl red tomatoes
  • 50g Assorted green leaves and shiso cress
  • 20g Blanched soy beans
  • 30g Roasted walnuts
  • 30g Sliced red radish
  • 50g Shredded fennel
  • 50ml Japanese vinaigrette dressing
  • Schicimi powder to taste
  • Salt pepper to taste


Wasabi mousse


Mix yuzu, gelatin and wasabi powder and fold into whipped cream


Season with salt, pepper and set aside in the fridge for 1 hour before serving

Beef marinade

Mix all ingredients together and rest for 2 hours before using.

Top Blade Muscle

After trimming the beef blade, add 1 kg of the beef to the below marinate and vac pac,
Rest in the fridge overnight, set the souvide to 63c and cook the beef blade for 22 hours, cool down over night, slice thinly and serve cold for salad.

For serving

Mix all ingredients together