Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Japanese Steak
By: Tim Hall
Ingredients
- 2x steak of your choice (I prefer scotch fillet / rib-eye)
- Garlic powder
- Sichuan pepper
- Sansho pepper (optional)
- Bonito flakes
- Pickled cucumber2 Lebanese cucumbers, cut into batons
- 4 tbsp OBENTO rice wine vinegar
- 1 tbsp mirin
- Dash of soy sauce
- 1.5 tbsp sugar
- 2 tbsp water
- Sprinkle of sea salt flakes
- 1/2 cup Koshihikari rice (or regular sushi rice)
- 1/2 cup water
- Salt
- 3 tbsp kelp & shiso furikake (or furikake of your choice)
- 4 egg yolks
- 1/2 cup soy sauce
- 1.5 tbsp mirin
- 2 tbsp shiitake-flavoured soy sauce
- Thumb of ginger, grated, juice squeezed out and added to soy
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Mix soy & mirin and carefully add egg yolks and refrigerate for about 6 hours before serving.
- Combine ingredients for pickled cucumbers and refrigerate for at least 1 hour.
- Rinse rice until water runs clear and drain.Absorption method: Add rice to small pot, add a little salt and add measured water. Leave to soak for 20mins. Without draining, bring to a boil with lid on, turn heat to low and cook for 10mins. Remove from heat, leaving lid on to steam for 5mins. Add furikake and mix through.
- While rice is cooking, score steak in crosshatch pattern at 5mm increments on both sides and season with a little olive oil and sea salt flakes.
- When rice is steaming, heat frying pan on high heat until super hot. Add steak and cook each side until a dark crust forms and cooked to your liking (medium-rare is best).
- Serve rice topped with one egg yolk, cucumbers on plate, dipping sauce in a small bowl and slice cooked steak and place on plate sprinkled with garlic powder, both peppers, bonito flakes and the other egg yolk.
