Sunday, May 25, 2014

Saikoro Steak

Another simple but really scrumptious recipe from Japanese Soul Cooking by Tadashi Ono and Harris Salat. This dish is out of their Itame ('stir-fried' /'sautéed") chapter, featuring recipes that utilize Chinese cooking techniques. The recipe calls for sirloin, but I prefer using ribeye because it's inherently more tender. I also substituted the sake (which I didn't happen to have on hand the day I made this dish) with a mixture of white wine, mirin, and chinese cooking wine. Sooo good, especially over steamed white rice.

Here's the description of this recipe from the cookbook: "This dish is a favorite of izakaya (eating pub) fare, and one that we love. Saikoro means "diced," and indeed the steak is cubed, then quickly stir-fried in butter with garlic and scallions, and flavored with soy sauce. It's aromatic, easy to prepare (in two minutes), and incredibly tasty. Don't overcook the steak; you want to serve it medium rare."


Ingredients:
1 lb. ribeye or sirloin steak, cubed
Salt & pepper
1 tbsp. butter
1 tbsp. olive oil
4 cloves garlic, finely minced
4 scallions, finely chopped (white & green parts separated)
1/4 cup sake or 2 tbsp. white wine, 1 tbsp. mirin and 1 tbsp. rice wine
2 tbsp. soy sauce

1. Season the cubed steak with a pinch of salt & pepper.

2. Heat the butter and olive oil in a sauté pan over high heat. Add the cubed steak and sauté for about 1 minute until the steak begins to brown (do not overcook).

3. Add the garlic and the white part of the scallions and toss for several seconds.

4. Add the green parts of the scallion and soy sauce and stir briefly.

5. Add the sake (or the mirin-white wine-rice wine mixture) and stir for 10-15 seconds. Turn off heat.

6. Serve the beef over steamed white rice.

Soy sauce, mirin-white wine-rice wine mixture (substitute for sake), minced garlic and scallion. 

Cubed ribeye steak. 

Kosher salt, mirin, soy sauce, and black pepper. 

Saute the beef in olive oil and butter. Add the garlic and white parts of scallion.

Add the green parts of the scallion and soy sauce. 

Add the sake (or mirin-white wine-rice wine mixture).  

Serve over steamed white rice.

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