To accompany the marinated mushrooms and cucumbers in spicy soy sauce, I made this interesting beef recipe from the Easy Japanese Pickling book. I’ll admit that this menu does not follow washoku tradition of using a variety of cooking methods since the meat and vegetables were all marinated, but there was indeed plenty of color: red, brown, green, white, and yellow. And there was a variety of flavors and textures.
The steak is seared in a very hot pan, then marinated in a nice mixture of dashi, mirin, shoyu, mirin and lime juice. The marinade was quite a lot of delicious liquid that I used to make a sauce for udon.
Have I mentioned how much I love noodles? Regular readers might have noticed a few posts this week have been back dated; I’ve been working intensely toward a deadline, and though I cooked a little there was no time to post. Noodles are great comfort food when I’m stressed out.
Seared Steak in Citrus Soy Marinade
from Easy Japanese Pickling
by Seiko Ogawa
- 1 1/4 pounds boneless beef steak
- 1/2 teaspoon salt
- 2 Tablespoons cooking oil
- 1/2 cup dashi
- 4 Tablespoons mirin
- 5 Tablespoons soy sauce
- juice from 2 limes (2 to 3 lime slices)
- green onions, thinly sliced
Let the beef come to room temperature. Rub with the salt.
Heat a skillet over high flame and add the oil. Sear the beef on all sides (including edges).
Mix the remaining ingredients and pour over the steak. Marinate for 2 to 3 hours, turning occasionally. Cover to prevent it drying out.
Slice the steak thinly and serve with green onions.
Note: I served this over udon. I thinned the marinade a little with a little water and poured it over the meat and noodles.
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