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Japanese Style Steak和風ステーキ
Japanese Style Steak 和風ステーキ
If you've never tried Japanese-style steak, you're in for a delicious surprise. Instead of a rich, heavy steak sauce, this recipe is topped with grated daikon, fresh myoga, scallions, and a drizzle of soy sauce. The result is a light, refreshing steak that's especially popular in Japan during the summer months. Juicy ribeye paired with crisp, aromatic toppings creates the perfect balance of rich flavor and freshness. If you can’t find myoga, fresh ginger makes an excellent substitute. This easy recipe is a wonderful way to experience how Japanese home cooks enjoy steak with simple, seasonal ingredients.
Ingredients
Method
- Bring steak to room temperature before cooking.
- Thinly slice a myoga. If myoga is not available, finely grate a small piece of ginger.
- Finely chop a scallion.
- Peel a piece of daikon and grate it finely.
- Season the upper side of the steak generously with salt and freshly ground black pepper.
- Heat a frying pan over high heat, and then add a small piece of beef fat, and wait until you see a little smoke appearing. If you don't have a piece of beef fat, you can use oil instead.
- Place the steak in the pan, putting the seasoned side down, and then season the top side with more salt and black pepper. Let the steak cook for a few minutes until the bottom half changes color and bottom surface develops a crust.
- When it's ready, flip the steak. Cook for 1-2 minutes and then cover with a lid and cook for another 1-2 minutes, depending on how well you like your steak done.
- When both sides are nicely browned, wrap the steak in aluminum foil and let it rest for a few minutes.
- Then open the foil and slice the steak into strips.
- Arrange the steak on a serving dish. Add the grated daikon on top of the beef.
- Add the chopped myoga (or grated ginger) and then chopped scallions over the top. Japanese Style Beef Steak is ready! Pour some soy sauce over the steak when eating. We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
- Be sure to allow the steak to come room temperature before cooking.
- Sear the steak over high heat until the surface develops a deep golden-brown crust. Cooking it quickly at high heat helps lock in the juices while creating great flavor.
- Both the cooking time and the resting time in aluminum foil should be adjusted based on size of the steak and how you like it cooked.
- When adding the toppings, save the green ingredients, such as scallions and shiso leaves, for last, so the finished dish looks fresh and colorful.
