Diced Beef Steak (Saikoro Steak) with Japanese Style Sauces

Method11 steps · about 20 min

1. 1

   Step 1: Choose one sauce for the two steak portions. For grated-onion (50 g) sauce, put the grated onion, grated apple (50 g), garlic (1 clove), its 1 tbsp each of soy sauce, sake (1 tbsp), mirin (1 tbsp) and water (1 tbsp), and the sugar (1 tsp) in a small saucepan. Bring to the boil, reduce to low and simmer for 1 minute. Skip this sauce and the next step if choosing wasabi sauce.

   Simmer onion sauce · 1 minUses 50 g grated onion · 50 g grated apple · 1 clove garlic, grated · 1 tbsp soy sauce for onion sauce · 1 tsp sugar for onion sauce · 1 tbsp sake for onion sauce · 1 tbsp mirin for onion sauce · 1 tbsp water for onion sauce

2. 2

   Step 2: For the onion-sauce route, turn off the heat and set the completed sauce aside while cooking the steak.

   Uses Completed grated-onion sauce; conditional route

3. 3

   Step 3: For the wasabi-sauce route instead, put its 1 tbsp each of soy sauce, sake (1 tbsp) and mirin (1 tbsp) in a small saucepan. Bring to the boil, turn off the heat and let it cool. Skip this and the next step if choosing onion sauce.

   Uses 1 tbsp soy sauce for wasabi sauce · 1 tbsp sake for wasabi sauce · 1 tbsp mirin for wasabi sauce

4. 4

   Step 4: For the wasabi-sauce route, stir the ½ tsp prepared wasabi paste into the cooled sauce until evenly dissolved.

   Uses Cooled wasabi-sauce base; conditional route · ½ tsp prepared wasabi paste

5. 5

   Step 5: Cut the beef eye fillet (400 g) into cubes about 2.5 cm across. Season with salt and black pepper.

   Uses 400 g beef eye fillet steak, about 2.5 cm thick · Salt to season the steak · Black pepper to season the steak

6. 6

   Step 6: Heat the 1 tbsp oil in a frying pan over high heat until very hot and just beginning to smoke.

   Uses 1 tbsp oil

7. 7

   Step 7: Place the seasoned beef cubes in the pan in one layer without overlapping. Cook the first face for 1 minute.

   Sear first beef face · 1 minUses All seasoned beef cubes · Hot oiled frying pan

8. 8

   Step 8: Turn the cubes over and cook the opposite face for at least 30 seconds. Then turn onto the four remaining faces, browning them for about 1½–2 minutes altogether. Check the centre of a thick cube with a food thermometer and continue cooking as needed to reach 63°C / 145°F.

   Uses Beef cubes with first face seared

9. 9

   Step 9: Transfer the cooked beef to two serving plates and let it rest for at least 3 minutes before serving.

   Rest cooked steak · 3 minUses All cooked beef cubes at the measured endpoint

10. 10

    Step 10: For the wasabi-sauce route, optionally top the rested steak with the grated daikon (2 tbsp) and either the two mitsuba leaves or finely chopped scallions. Serve with as much of the prepared wasabi sauce as desired. Skip the onion-sauce serving step.

    Uses Two portions of rested steak; wasabi route only · Desired portion of prepared wasabi sauce · 2 tbsp grated daikon, optional · 2 mitsuba leaves, optional · Scallions instead of mitsuba, optional

11. 11

    Step 11: For the grated-onion-sauce route instead, spoon as much of the prepared onion sauce as desired over the two portions of rested steak and serve. Omit the wasabi sauce and its garnishes.

    Uses Two portions of rested steak; onion route only · Desired portion of prepared grated-onion sauce