Japanese Steak (Grated Radish) is one of the dishes first introduced in the very first Cooking Mama.


Japanese steak likely refers to wagyu, a group of Japanese breeds of cattle that is selectively breed to produce beef with large amounts of marbled, healthy fat. This makes the beef delicious to extreme proportions, and as such, demands high quality and price. Three of the most famous wagyu brands in Japan are the Matsusaka, Kobe, and Yonezawa, with Kobe beef being recognizable for being crossbred in the United States to produce "Kobe-style" beef.

In Cooking Mama, this recipe is unlocked through Beef Steak.

Cooking Mama


  1. Remove tendon!
  2. Add some flavoring!
  3. Melt the butter!
  4. Pan-fry!
  5. Stew!
  6. Grate!
  7. Arrange the plate!


  • Beef
  • Flavoring
  • Butter
  • Dashi
  • Soy Sauce
  • Sugar
  • Cooking Sake
  • Potato Starch
  • Daikon Radish
  • Arrangement Items: Fries, Broccoli, Grated Daikon, Corn, Green Beans, Carrots

Cooking Mama Let's Cook!


  1. Grate it!
  2. Slice it!
  3. Tenderize the meat!
  4. Trim the sinew!
  5. Add salt and pepper!
  6. Cook it!


  • White Radish (Daikon)
  • Beef
  • Salt
  • Pepper
  • Garnished with steak sauce, lemon, carrot, asparagus, green bean, and grated daikon on a shiso leaf