Seared Steak and Wasabi Cream Canapés x Shirakabegura Mio Sparkling Sake

This quick-seared tuna steak, served with a citrus-soy ponzu sauce and garnished with crispy fried garlic, is an impressive but surprisingly easy appetiser that pairs perfectly with Shirakabegura Mio Sparkling Sake. Give your evening meal an authentic, up-scale Japanese izakaya edge with this simple yet sophisticated recipe.  


Makes 20

  1. 1 tbsp olive oil
  2. 2 sirloin steaks, each about 200g
Salt and black pepper
2 tsp wasabi paste
  3. 3 tbsp soured cream
2 tbsp mayonnaise
  4. 20 crackers
  5. A handful of rocket leaves, to garnish
Some shredded radish, to garnish


  1. Season the steak generously with salt and black pepper.
  2. Heat the olive oil in a skillet over a medium-high heat, add the steak and cook for 2 minutes on each side for medium-rare. Remove the steak from the skillet and let stand for 10 minutes, then slice into 1/3 inch strips.
  3. Mix the wasabi paste, soured cream and mayonnaise in a bowl.
  4. To assemble the canapés: place rocket leaves and a strip of steak onto each cracker. Top each strip with a small spoonful of wasabi cream then garnish with shredded radish. Sprinkle with black pepper.


Shirakabegura Mio Sparkling Sake pairs brilliantly with fresh and fruity desserts for an uplifting finish to your meal. Try with frozen apple yogurt: dice a tart variety of apple, sprinkle with lemon juice to prevent browning and 1 tbsp honey. Heat on full in the microwave for 3 min, allow to cool. Add 200g Greek yogurt, mix well, then place in the freezer. Remove every 15 min to mix again until the yogurt is at your preferred consistency.

About Shirakabegura Mio Sparkling Sake

Shirakabegura Mio Sparkling SakeMio for short – is a softly acidic and deliciously refreshing sake with subtle fruit notes that’s low in alcohol at just 5% ABV. Mio contains no added sugar or sweetener; the source of it’s all-natural sweetness is nothing more than a careful fermentation process. This is a unique drink with all-round appeal.

Also Try

’s other premium sake: Kimoto Junmai is brewed through a traditional labour intensive technique, known as kimoto, which makes this sake complex with a fragrant and melon-rich nose that develops into a soft and medium bodied palate with a good balance of acidity. Daiginjo Muroka Genshu is a non-charcoal filtered daiginjo brewed at a cool temperature, with hints of apple and a smooth flavour. Junmai Daiginjo is a flagship product that has an exceptionally delicate ginjo aroma with a mellow banana note and a crisp finish.

Where to buy

Shirakabegura sake is available at London Sake, Japan Centre, Rice Wine Shop, Hedonism Wines. Also available at various Japanese restaurants and grocery stores.