Buy the best meat you can afford as this dish is served rare. Make sure you let the meat rest before you slice it too.
I used Musenmai Japanese rice as this doesn’t need rinsing but it you have normal sushi rice, you will need to rinse it in a sieve under running water for a few minutes until the water starts to run clear, After that it needs soaking for 30 minutes and then cook to your pack instructions. As a guide, for this recipe I used 600ml of water for the 250g rice.
This is lovely with some baby leaves and coriander and pickled ginger.
60ml soy sauce
60ml cooking sake
30ml mirin
2 tbsp caster sugar
4 x 150g beef fillet or rib eye
Groundnut oil for frying the steak
250g Japanese rice (I used Nishiki Musenmai)
1 tbsp sesame oil
15g cold butter, cut into cubes
1 tbsp furikaki (Japanese sesame and seaweed seasoning)
1/2 tsp chilli flakes
Mix the soy sauce, sake, mirin and sugar in a bowl big enough for the steaks. Add the steaks and marinate for at least 15 minutes or up to an hour.
Cook the rice according to the pack instructions (see note above). Once cooked, add the sesame oil and some sea salt and keep warm.
Heat a griddle pan or heavy based frying pan on a high heat. Remove the steaks from the marinade and pat dry. Pour the marinade into a small pan and set aside.
Lightly brush each steak with vegetable oil and season with salt, place on the griddle pan and sear for 2-3 minutes on each side. Allow to rest for at least 5 minutes.
While the steak is resting, bring the reserved marinade to a boil and bubble for 1 minute. remove from the heat and whisk in the butter for a lovely shiny sauce.
Serve the beef thinly sliced with some sauce drizzled over the top and the rice in a bowl sprinkled with the furikake and chilli flakes for everyone to help themselves.
Japanese style beef fillet with Japanese rice
Equipment
Ingredients
- 4 150g beef fillet
- 250 g japanese rice
- 60 ml sake
- 60 ml soy sauce
- 30 ml mirin
- 2 tbsp caster sugar
- 1 tbsp groundnut oil for coating the steak
- 1 tbsp sesame oil
- 15 g butter kept cold and cubed
- 1 tbsp furikake optional
- 1/2 tsp chilli flakes optional
Instructions
- Mix the soy sauce, sake, mirin and sugar in a bowl big enough for the steaks. Add the steaks and marinate for at least 15 minutes or up to an hour.
- Cook the rice according to the pack instructions (see note above). Once cooked, add the sesame oil, and some sea salt and keep warm.
- Heat a griddle pan or heavy based frying pan on a high heat. Remove the steaks from the marinade and pat dry. Pour the marinade into a small pan and set aside.
- Lightly brush each steak with vegetable oil and season with salt, place on the griddle pan and sear for 2-3 minutes on each side. Allow to rest for at least 5 minutes.
- While the steak is resting, bring the reserved marinade to a boil and bubble for 1 minute. remove from the heat and whisk in the butter for a lovely shiny sauce.
- Serve the beef thinly sliced with some sauce drizzled over the top and the rice in a bowl sprinkled with the furikake and chilli flakes for everyone to help themselves
Video
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