Embark on a culinary journey to the heart of Japanese cuisine with our delectable Sake Steak and Rice. This dish is a symphony of flavors, a perfect balance between the savory and the sweet. Tender slices of steak are marinated in a blend of sake, soy sauce, and mirin, then seared to perfection. The result is a steak that is both succulent and flavorful, with a hint of sweetness from the sake. Served atop a bed of fluffy Japanese rice, this dish is a complete meal in itself.
Accompanying the main course are three tantalizing recipes that complement the Sake Steak and Rice perfectly. First, a refreshing Cucumber Sunomono Salad adds a light and tangy touch to the meal. This salad features crisp cucumbers tossed in a zesty dressing made with rice vinegar, sugar, and sesame seeds.
Next, indulge in the savory goodness of Shiitake Mushrooms in Sake. This simple yet flavorful dish showcases the umami-rich shiitake mushrooms, simmered in sake and soy sauce until tender. The mushrooms absorb the savory flavors of the sake, creating a delectable side dish that pairs wonderfully with the steak and rice.
Finally, round out the meal with a sweet and creamy treat: Japanese Sweet Potato Pudding. This dessert is a delightful blend of sweet potatoes, milk, and sugar, steamed until smooth and creamy. The natural sweetness of the sweet potatoes shines through, creating a comforting and satisfying end to your Japanese culinary adventure.
These recipes are not only easy to prepare but also provide a well-balanced meal that is sure to impress your taste buds. Immerse yourself in the flavors of Japan and savor the Sake Steak and Rice with its accompanying dishes.
JAPANESE STEAKHOUSE FRIED RICE RECIPE - (3.9/5)
Provided by AzWench
Number Of Ingredients 9
Steps:
- In a large wok or on a griddle, scramble the eggs in 1 tablespoon of the butter over low to medium heat. Remove from the wok and set aside on a plate. Melt the additional 2 tablespoons of butter in the wok or on the griddle over high heat. Add the garlic and carrots, stirring constantly. After 1 to 2 minutes, stir in the cooked rice and soy sauce. Toss to thoroughly incorporate the ingredients. Add the cooked eggs and onion and mix in the gomasio and black pepper to taste; cook for another 6 to 8 minutes, or until the rice is warmed through and the flavors incorporated. Serve immediately alongside grilled meats or a teriyaki-style main dish. Tips: Make your fried rice stand out by varying the ingredients. Yumiko Kanou, chef and owner of the Tokyo restaurant Nakaiseki Sen, leaves out the egg, butter and gomasio and adds pine nuts, sesame oil and chiles de arbol to her brown fried rice. A splash of sake added along with the soy sauce adds another layer of flavor to fried rice, too. Cook the rice the day before and refrigerate it overnight. Refrigerated rice is less likely to stick together when fried, so you'll get separated grains, rather than a mushy mass. To give the rice even more flavor, cook it in chicken or vegetable broth. That Steakhouse Flavor Although this recipe is a close approximation of Japanese steakhouse fried rice, it can't duplicate it exactly. Teppanyaki-style restaurants usually cook the rice straight on the grill that's used to cook the meat and multiple other dishes. This imparts a flavor into the rice that's unique and almost impossible to replicate without a highly seasoned grill.
GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES
Steps:
- Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
- Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
- Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
- Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.
SAKE STEAK AND RICE
This is recipe from Nigella Lawson. I have tried this yet; but it sounds delicious. Posting here for safe keeping.
Provided by Cooking Queen
Categories Japanese
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a frezeer bag or covered container, combine marinad ingredients, and add the steak. Leave to marinate a few hours or leave in the fridge for up to 2 days.
- 2. Let the steak come to room tempature before you start cooking, and you can put on the rice on at the same time. Follow packet instructions for the rice, or rice cooker handbook or just put the rice in a pan, bruise the cardamon pods and put them in the rice. NOTE: Nigella never salts the rice, but it's up to you if you chose to do so.
- 3. Heat a griddle pan and then get the steaks out of the marinade, cook the steaks 2 minutes a side or so, and remove the steaks, double wrap them in foil. Let them rest 10 minutes.
- 4. Bring the sake to a boil in a saucepan, to let the alcohol evaporate. Take the pan of the heat and add the other sauce ingredients. Unwrap the steaks, removing to a wooden board for carving as you do so, and pour the red juices gathered in the foil into the pan of sauce. Arrange the rice on two plates or one big serving platter, and slice the steak into thin diagonal slices. Lay carved steak on top of rice and spoon over the sauce. Scatter the cilantro on top.
Tips:
- Select High-Quality Ingredients: Use premium cuts of steak, such as ribeye, strip loin, or tenderloin, for the best flavor and texture. Opt for fresh vegetables and fragrant herbs to enhance the dish's overall taste.
- Tenderize the Steak: Before cooking, tenderize the steak using a meat mallet or by marinating it in a mixture of soy sauce, sake, and garlic. This helps break down the tough fibers, resulting in a more tender and flavorful steak.
- Use a Cast Iron Skillet: A well-seasoned cast iron skillet is ideal for searing the steak. Its ability to retain heat evenly promotes a beautiful crust and juicy interior.
- Sear the Steak Properly: Heat the skillet over high heat and sear the steak for a short period, about 2-3 minutes per side, to create a delicious crust. Avoid overcrowding the skillet to ensure even cooking.
- Rest the Steak: After searing, let the steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Use Fresh Aromatics: Incorporate fresh herbs like ginger, garlic, and green onions into the sauce and rice to enhance the dish's flavor and aroma.
- Adjust the Sauce to Your Preference: Tailor the sauce's sweetness, saltiness, and acidity by adjusting the amounts of sake, soy sauce, and mirin. You can also add a touch of heat with some freshly grated ginger or red pepper flakes.
Conclusion:
This sake steak and rice recipe is a delightful fusion of Japanese and Western flavors. The tender and flavorful steak, paired with the aromatic rice and savory sauce, creates a harmonious and satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe offers a delicious and impressive dish that is sure to impress your family and friends. So, gather your ingredients, follow the step-by-step instructions, and embark on a culinary journey that will leave you craving for more.
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