Flavorful and delicious Wagyu and Tofu Steak in Japanese Fish Sauce Placed on a rectangular ceramic plate.

Wagyu and Tofu Steak in Japanese Fish Sauce

Enjoy the exquisite flavors of Wagyu beef and tofu, as I delve into the harmonious blend of textures and tastes that define this unique culinary fusion.

Wagyu and Tofu Steak in Japanese Fish Sauce is a delectable dish that combines the richness of Wagyu beef with the delicate flavors of tofu, enhanced by the umami goodness of Japanese fish sauce. This fusion of ingredients creates a unique and tantalizing culinary experience that exemplifies the artistry of Japanese cuisine.

Wagyu, renowned for its marbling and tenderness, is a prized breed of beef originating from Japan. Its high fat content gives the meat a buttery texture and a rich, melt-in-your-mouth flavor. When paired with tofu, a versatile and protein-rich ingredient made from soybeans, the result is a harmonious combination of contrasting textures and flavors.

The star of this dish is the Japanese fish sauce, known as “shottsuru” or “isshō-kenmei.” This fermented fish sauce is made using traditional methods, adding depth and complexity to the overall taste profile. It contributes a distinct umami flavor that enhances the natural taste of both the Wagyu beef and tofu, elevating the dish to new heights.

When plated, the Wagyu and tofu are arranged together, creating a visually appealing presentation. The dish is often garnished with fresh herbs and accompanied by a side of steamed rice or a medley of stir-fried vegetables, providing balance and additional textures to the meal.

The Wagyu and Tofu Steak in Japanese Fish Sauce is a testament to the Japanese culinary philosophy of highlighting the natural flavors of quality ingredients. Each bite offers a symphony of flavors, with the umami notes from the fish sauce complementing the richness of the Wagyu beef and the delicate silkiness of the tofu.

This dish is not only a treat for the taste buds but also a celebration of the impeccable craftsmanship and culinary traditions of Japanese cuisine. Its combination of luxurious ingredients and intricate flavors make it a standout dish that showcases the elegance and refinement of Japanese gastronomy.

Wagyu and Tofu Steak in Japanese Fish Sauce

Wagyu and Tofu Steak in Japanese Fish Sauce is a delightful fusion of Wagyu beef and tofu, enhanced by the umami flavors of Japanese fish sauce. The tender Wagyu beef, finished in the fish sauce, pairs perfectly with the creamy and versatile tofu. The dish showcases the artistry of Japanese cuisine, highlighting the natural flavors of quality ingredients. With its rich taste, contrasting textures, and visually appealing presentation, this dish embodies the elegance and refinement of Japanese gastronomy.

15 mins 10 mins Serves 2
PREP 15 mins
COOKING 10 mins
YIELD Serves 2
Flavorful and delicious Wagyu and Tofu Steak in Japanese Fish Sauce Placed on a rectangular ceramic plate.


  • 1 wagyu beef filet steak (about 1/2 lb or 200g), sliced thinly (about 1/2 inch steak).
  • 1 block of firm tofu
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sake (Japanese rice wine)
  • 1 tablespoon honey
  • 1 tablespoon grated wasabi
  • 1 tablespoon vegetable or rice bran oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Suet, or vegetable oil to coat the frypan before cooking.
  • Optional garnish: sliced green onions or sesame seeds

Ingredients for Wagyu and Tofu Steak in Ja-anise Fish Sauce on a board


  • Dry the tofu.  Slice the block of tofu lenghtwise into two pieces.  Set each piece on a bed of paper towels, lay more paper towels on top, and place a weight on top to lightly compress the tofu.  Let the tofu sit for one hour, drain the liquid, and set the tofu steaks aside.
  • Next, prepare the sauce. In a small bowl, combine the fish sauce, soy sauce, vegetable oil, sake, honey, grated wasabi, minced garlic, and grated ginger. Mix well.  Heat in a small saucepan and bring to a boil.  Cook for 30 seconds, remove from heat and aside.

Preparing Japanese Fish Sauce by cooking in a saucepan

  • Slice the beef steak into two pieces.
  • Preheat a stovetop pan over medium-high heat with a little oil or suet.
  • Place the tofu steak in a frypan pan. Cook the tofu steak for about 4-6 minutes per side, or until it develops a golden crust.  Add the beef after turning the tofu.  Cook the beef steak for about 2-3 minutes per side depending on thickness.

Cooked beef and tofu steak in a frypan

  • Once the steaks are cooked, transfer them to a plate to rest.
  • Add the sauce into the stovetop pan.  Bring the sauce to a simmer and let it cook for a few minutes until it thickens slightly.
  • Coat the steaks with the sauce, flipping them to ensure they are well-coated.
  • Allow the steaks to simmer in the sauce for an additional 1-2 minutes, allowing the flavors to meld together.

Wagyu and Tofu steak simmering in fish sauce

  • Drizzle the remaining sauce over the sliced steaks or serve it as a dipping sauce on the side.
  • Garnish with sliced green onions.

Wagyu and Tofu Stak in Japanese Fish Sauce on a ceramic plate with sliced radish and a chrysanthemum flower on the plate


  • For an authentic Japanese flavor, consider using shottsuru, a fermented fish sauce, in this recipe. However, any other fish sauce can be substituted if shottsuru is not available.
  • To add a delightful kick of spiciness, grate fresh wasabi root using a fine grater or a traditional Japanese sharkskin grater. Adjust the amount according to your desired level of heat.

Grating fresh wasabi using a sharkskin grater

  • Enhance the umami taste by incorporating a dash of high-quality soy sauce into the dish.
  • For a touch of sweetness, drizzle a small amount of mirin, a sweet rice wine, into the recipe.
  • To add a refreshing and vibrant element, garnish the dish with thinly sliced green onions or a sprinkle of toasted sesame seeds.


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