16.Jun.2012 Japanese recipe: Miso steak
Don’t knock it ‘til you’ve tried it!
I think a lot of people in Australia still regard steak as very Western but it’s also a very popular Japanese food. In fact, in Japan we have loads of restaurant steakhouses dedicated to serving this cut if meat using Japanese recipes and it is an easy meal to make at home. There are a number of delicious Japanese recipes that uses different sauces and marinades to flavour steak but one of the most loved is with miso.
In previous Japanese recipe posts I have shared with you a range of miso recipes. As well as the classic miso soup, I regularly make my grilled eggplant with miso and green beans with white miso sauce. These vegetable dishes are super tasty and go well with various fish and meats.
Today’s recipe is a non-traditional miso steak recipe that takes minutes to prepare. The saltiness of the miso is a great seasoning ingredient for the steak, which loves strong flavours. I love this with some shaved cabbage and carrot – a kind of Asian coleslaw – and a portion of sushi rice if I’m extra hungry.
Japanese recipe: Miso steak
Ingredients – Serves 2
- 2 steaks
- 2 tbsp. miso paste (depends on strength of your paste and how much sauce you want)
- 1 tbsp. sake
- 2 spring onions – finely slice into rings
- Salt and pepper
- Sunflower oil
Season your steaks with salt and pepper. Mix miso paste, sake (or mirin if you don’t have it) and make a loose paste. You can add a drop of water if you need to make it a little runnier. Smoother steaks with paste and put into a zip-lock sandwich bag or shallow bowl and cover with cling-film. Place in fridge for 15 minutes minimum or up to an hour. The longer you leave it, the more flavourful the steak will be. Remove from fridge and allow to come to room temperature. Heat oil in pan, remove but keep excess sauce and fry for around 3 minutes on each side for a medium rare result. Transfer steaks onto a plate to rest for a few minutes and while this is happening scrap leftover miso into hot pan and swirl around to create a little additional warm sauce. Cut steaks on the diagonal into bite sized pieces and spoon on warmed miso sauce. Top with sliced spring onion and serve with salad or vegetables.