Chef Rika’s Beef Steak with Two Japanese Sauces [Japanese Cooking] – Dining with the Chef
[Music] Now for a recap of Dika’s recipes. First, Japanese style steak. Let the meat adjust to room temperature and season with salt. That is 1% of the weight of the meat. Mix the ingredients for the Japanese style sauces. Sear both sides of the meat over high heat for 1 minute. Reduce the heat to low and cook both sides for 1 minute more. Let the meat rest. Then lay a knife blade at an angle to cut in soi style and plate. When making the garlic fried rice, be careful not to burn the garlic while cooking in oil. Remove the garlic and fry the rice and seasonings in the same pan. Turn off the heat and add a hint of soy sauce to finish. Garnish with garlic chips and shredded shiso. And you’re done. Delicious steak and garlic rice. A wonderful way to boost your energy and appetite. [Music]
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Learn how to prepare wagyu beef steak, Japanese style! Chef Rika teaches us which cuts are best, and how to cook them. She also shares recipes for two sauces with Japanese flavors.
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Beef Steak with Two Japanese Sauces
Ingredients
– 250 g wagyu beef sirloin
– 2.5 g coarse salt (1% weight of meat)
– Butter, as needed
– Olive oil, as needed
Wasabi sauce:
– 1 tbsp soy sauce
– 1/2 tsp sugar
– Olive oil, as needed
– Wasabi, as needed
Ponzu sauce:
– 4 cm daikon radish
– Ponzu, as needed
Directions
1. Bring the meat to room temperature and season with salt (1% of its weight).
2. For the wasabi sauce, mix the wasabi and seasonings well.
For the ponzu sauce, grate the daikon radish and combine with the ponzu.
3. Heat olive oil and butter in a frying pan. Sear both sides of the meat over high heat for 1 minute.
4. Reduce the heat to low and cook both sides for 1 more minute.
5. Remove the meat from the pan and let it rest for 20 seconds. (For a 2.5 cm thick steak, about 2 min.) Slice thinly on a diagonal and plate and serve with the sauces.
Garlic Fried Rice
Ingredients
– 300 g cooked rice
– 2 cloves garlic
– 15 g (1 tbsp) ginger
– 2 tbsp olive oil
– 10 g butter
– 3 shiso leaves
– 1 pinch granulated dashi
– 1 dash soy sauce
– 1 pinch salt
– 1 pinch sugar
Directions
1. Add the sliced garlic and olive oil to a frying pan. Cook slowly over low heat for about 5 minutes.
2. Once the garlic turns golden brown, remove. Add butter and cooked rice to the pan. Stir-fry the rice, seasoning with grated ginger, salt, sugar and granulated dashi.
3. Turn off the heat. Add soy sauce to the rice and gently mix together.
4. Finely shred the shiso leaves.
5. Plate the rice and top with the garlic and shredded shiso. Ready to serve.