Steak Cubes with Garlic Shiso Miso Sauce. Cut the meat into easy-to-eat cubes (I used pork roast meat in the photo). If you're looking for Steak Cubes with Garlic Shiso Miso Sauce recipe, look no further! We provide you only the perfect Steak Cubes with Garlic Shiso Miso Sauce recipe here.
The soy-based, garlic flavoured sweet sauce gives a Japanese touch to this Western-style steak dish. Thinly sliced steak is so quick to cook, and with the rice and fresh green salad, Steak with Japanese Garlic Steak Sauce is a meal in itself. I go to Nozawa Onsen in Nagano prefecture to ski every year. You can cook Steak Cubes with Garlic Shiso Miso Sauce using 12 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Steak Cubes with Garlic Shiso Miso Sauce
- It’s 220 of to 230 grams Pork, chicken, beef etc. (meat that's cut thickly) – I used pork roast this time.
- Prepare 2 tsp of Katakuriko (potato starch flour).
- You need 2 tsp of ◆Miso.
- Prepare 2 tsp of ◆Mirin.
- Prepare 1 tsp of ◆Cooking sake.
- You need 1/2 of to 1 teaspoon ◆Sugar.
- It’s 1/2 tsp of ◆Soy sauce.
- Prepare 3 of leaves Shiso leaves.
- It’s 2 of to 3 cloves Garlic.
- You need 1 of Salt, pepper, black pepper.
- Prepare 1 of Vegetable oil.
- Prepare 1 of Red chili pepper (optional).
Tender diced beef steak cooked in garlic infused oil and topped with grated daikon and ponzu soy sauce. This Garlic Saikoro Steak is the sort of dish that restaurants charge a small fortune for. Now with this recipe, making a fabulous steak dinner at home is much easier than you think! Miso steak sauce or Miso ketchup if you wanna be hipster cool 😉 INGREDIENTS.
Steak Cubes with Garlic Shiso Miso Sauce step by step
- Combine the ◆ ingredients. Grate just 1/2 of a clove of garlic, add to the ◆ ingredients and mix. Take the cores out of the remaining garlic cloves and slice about 1 mm thick..
- Finely shred the shiso leaves..
- Cut the meat into easy-to-eat cubes (I used pork roast meat in the photo). Season with salt and pepper, and coat evenly with the katakuriko..
- Put the sliced garlic and oil in a frying pan and cook until the garlic is fragrant. (If you want the dish to be spicy, add a de-seeded red chili pepper at this time.).
- The garlic will burn in no time so keep an eye on it. When it is lightly brown, place the garlic out onto a paper towel. (Leave the oil in the frying pan.).
- Pan fry the meat in the same frying pan. Don't move it around until it has browned. When the first side has browned nicely….
- …brown the other side too. If you are using pork or chicken, it should be cooked through to the center, so add 1 tablespoon of sake (not listed in the ingredients), lower the heat, cover with a lid and cook through..
- Take the lid off. If there's any moisture left in the pan the flavor will not be as strong and the sauce won't coat the meat properly, so turn the heat up to evaporate that moisture. Add the ◆ ingredients to the pan and mix quickly. Turn off the heat..
- Add the shiso leaves, mix them up a little and it's done. (The shiso leaves will soften in the residual heat.) Arrange on serving plates and sprinkle with black pepper..
- This sauce transforms even the blandest cuts of chicken into a flavor-packed meal. Here I used 230 g of breast meat after taking the skin off (1 breast)..
- It'll turn out to be a really filling and hearty dish, especially if you use nice, thick chunks of meat. The seasoning goes really well with plain rice as well as cold beer. Serve with your favorite vegetables on the side..
Simple ingredients that if you are like me, you have in the cupboard and fridge. Miso has a cracking shelf (fridge) life. Once you open it, store it in the refrigerator, and it will keep for close to a year. I use white miso in this miso steak sauce. Whisk together the Enjuku Koji Miso, sherry, sugar, soy sauce, garlic and ginger.
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