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
serves four
page 61
-
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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