Japanese cuisine · Meat & Kebab

Wafu Steak

Beef steaks with a soy-sake glaze, served with grated daikon that keeps the sauce fresh and lightly sharp.

Ingredients · for 4 servings

• 600 g beef steak (rump or roast beef)
• 200 g daikon radish
• 4 tbsp soy sauce
• 3 tbsp sake
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 2 cloves garlic
• 2 tbsp butter
• 1 tbsp sesame oil
• 1 bunch spring onion
• salt, pepper

Instructions

1. Take the steaks out of the fridge 30 min. before cooking, pat dry and salt and pepper generously only just before they go into the pan.
2. Finely grate the daikon, press out lightly in a sieve and set aside; cut the spring onions into fine rings.
3. Stir together soy sauce, sake, mirin and rice vinegar, and cut the garlic into thin slices.
4. Heat sesame oil in a heavy pan until very hot and fry the steaks for 2–3 min. per side until a dark crust forms and the center stays pink; then rest them in foil for 5 min.
5. Reduce the heat, add garlic and butter to the pan, pour in the sauce mixture and reduce uncovered for 2–3 min. until it lightly coats the back of a spoon like syrup.
6. Cut the steaks across the grain into 1 cm thick slices, pour the sauce over them and serve topped with the grated daikon and spring onions.