Japanese Steak Dinner
SERVES 4
Strip steaks can be substituted for the rib eyes, if desired. You can find the best in the Asian food section of your supermarket. We like to serve steak and veggies with simple Hibachi-style fried rice, spicy mayo (Yum-Yum sauce), white mustard sauce, and sweet ginger sauce (recipes follow). If using a non-stick pan, heat the oil in the pan over medium heat until smoking before adding the steaks in step 2.
STEAK AND VEGETABLES
3 tablespoons unsalted butter, melted
2 spoons of soy sauce
2 cloves of garlic, minced
2 (1 pound) boneless steaks,
11⁄2 to 13⁄4 inches thick, trimmed
11⁄4 teaspoons white pepper, divided
1 teaspoon salt, divided
1 tablespoon of vegetable oil
2 zucchini (8 ounces each), halved lengthwise and sliced 3⁄4-inch thick
2 onions, cut into 3⁄4-inch pieces
6 ounces shiitake mushrooms, stemmed and halved if small or quartered if large
2 tablespoons of mirin
1. Combine the melted butter, soy sauce and garlic in a bowl; leave it aside. Pat steaks dry with paper towels and sprinkle with 1 teaspoon white pepper and 3⁄4 teaspoon salt.
2. Heat a 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to pan and swirl to coat. Add the steaks and cook, turning the steaks every 2 minutes, until well browned and the meat registers 120 to 125 degrees (for rare), 10 to 13 minutes. Transfer the steaks to a carving board, tent with aluminum foil, and let rest.
3. While the steaks are resting, add the zucchini, onion, mushrooms, remaining ¼ teaspoon white pepper, and ¼ teaspoon salt to the fat left in the pan and stir to combine. Arrange the vegetables in an even layer and cook over medium-high heat, without stirring, until they begin to brown, about 3 minutes. Stir and continue to cook for another 2 minutes. Add the mirin and 2 tablespoons soy-garlic butter to the pan and continue to cook until the liquid has evaporated and the vegetables are nicely browned, about 2 minutes more.
4. Transfer the vegetables to the serving plate. Slice the steaks 1⁄4-inch thick and transfer to the vegetable platter. Brush the steaks with the remaining soy-garlic butter. Serve it up.
HIBACHI STYLE SIMPLE RICE
SERVES 4
You can find the best in the Asian food section of your supermarket. White pepper, if desired, can be replaced with black pepper.
3 tablespoons unsalted butter, melted
2 spoons of soy sauce
2 cloves of garlic, minced
2 (1 pound) boneless steaks,
11⁄2 to 13⁄4 inches thick, trimmed
1. Bring 3 quarts of water to a boil in a large pot over high heat. Add the rice and cook, stirring occasionally, until cooked, about 12 minutes. Drain the rice in a fine mesh strainer or colander. Whisk the eggs, sesame oil, salt, and white pepper in a bowl; leave it aside. Combine butter and garlic in second bowl; leave it aside.
2. Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the egg mixture and mix with a rubber spatula until set but still wet, about 15 seconds.
3. Add the onions and rice and cook until browned and toasted, about 3 minutes. Add the soy sauce and mirin and cook, stirring constantly, until fully combined, about 2 minutes. Stir in the garlic butter until incorporated. Serve it up.
Spicy mayonnaise (YUM-YUM sauce)
SERVES 4 TO 6 (MAKS ABOUT 3⁄4 CUP)
White miso can be substituted for red miso, if desired.
1⁄2 cup mayonnaise
2 spoons of water
1 tablespoon unsalted butter, melted
1 tablespoon red miso
1 teaspoon tomato paste
1⁄4 teaspoon red pepper
1⁄4 teaspoon paprika
1⁄4 teaspoon table salt
Whisk all ingredients together in a bowl.
White mustard sauce
SERVES 4 TO 6 (MAKS ABOUT 2/3 CUPS)
Make sure to use toasted sesame oil here. If you prefer a spicier sauce, add more dry mustard.
1⁄2 cup mayonnaise
2 spoons of water
1 tablespoon unsalted butter, melted
1 tablespoon red miso
1 teaspoon tomato paste
1⁄4 teaspoon red pepper
1⁄4 teaspoon paprika
1⁄4 teaspoon table salt
Whisk all ingredients vigorously in a bowl until combined and slightly thickened.
Sweet Ginger Sauce
SERVES 4 TO 6 (MAKS ABOUT 3⁄4 CUP)
Be sure to use unseasoned rice vinegar here.
1⁄2 cup chopped onion
3 spoons of sugar
3 tablespoons of rice vinegar
3 spoons of soy sauce
1 (3⁄4-inch) piece ginger, peeled and chopped
Process all ingredients in blender until smooth, about 15 seconds, scraping down sides of blender jar as needed.
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