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Wagyu striploin with dark stout teriyaki


Dark stout teriyaki

  • 1 cup (240 ml) dark stout
  • 1 cup (240 ml) mirin
  • 2 tablespoons (30 ml) soy sauce
  • 1/2-inch (1.25 cm) piece ginger, grated

Wasabi champ potato

  • 2 large russet potatoes
  • 1 tablespoon (15 ml) prepared wasabi
  • 2 scallions, finely chopped
  • 2 tablespoons (30 ml) butter
  • 1/4 cup (60 ml) whipping cream
  • Salt
  • Oil, for frying

Wagyu steak

  • 8 ounce (227 g) Wagyu striploin steak
  • Dark stout teriyaki


  • Sliced scallions, to garnish
  • Flaky sea salt, to garnish

Special equipment

  • Blowtorch, smoking gun and wood chips*, whiskey glass


Dark stout teriyaki

In a small pot, mix beer and mirin. Bring to a simmer and reduce for 15-18 minutes, until the sauce is slightly syrupy. Add soy sauce and combine. Reserve for plating.


1. Preheat oven to 400 F (205 C).

2. Bake the potatoes in the oven until tender, about 40 minutes.

3. Remove and let cool at room temperature for 10 minutes, until easier to handle.

4. Make 4 ‘cups’ by cutting the ends of the potatoes off about 1 ½ inches (4 cm) from the ends and scooping out the flesh (reserve) with a melon baller or a spoon. Remove and reserve flesh from the middle sections as well.

5. Using a food mill or potato ricer, pass the flesh ensuring a smooth puree. Mix potato puree with cream, butter, scallions, wasabi, and salt. Transfer to a piping bag with a straight tip, keep warm.

6. Measure 1-2 inches (5-10 cm) of oil in a heavy pan and heat to 375 F (190 C).

7. Deep fry the potato cups for 2-3 minutes, until golden brown and crispy. Drain and keep warm.

8. Before serving, pipe the potato mixture into the fried cups, serve warm.

Wagyu steak/to serve

1. Slice three 1 x 2-inch (5 x 10 cm) slices of Wagyu that are 1/3-inch (10 mm) thick. Brush one side of the slices with Dark Stout Teriyaki.

2. Using a blowtorch, torch the side of the steak with the teriyaki sauce for a few seconds until just starting to brown/char. Be very careful not to render the fat.

3. Transfer the torched steak slices onto middle left of a serving plate, in a tight pattern to fit under a whiskey glass, fanned out and alternating raw and charred sides up. Lightly brush the tops of the torched steaks with teriyaki.

4. Ignite the wood chips in a smoking gun, then use it to fill a whiskey glass with smoke. Immediately invert the glass over the torched steaks.

5. Garnish the warm Wasabi Champ Potato with scallions, transfer to the middle right of a serving plate, a few inches to the right of the ‘smoker’.

6. After about 30 seconds, remove the whiskey glass ‘smoker’ from the Wagyu and present immediately. Garnish with flaky sea salt.

*For wood chips, use any you choose such as Hickory, Irish whiskey barrel, or Sencha tea







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