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Beef teriyaki with sesame rice bowls
Serves 4 Starters and mains
Ingredients
- 60ml Clearspring Organic Yaemon Tamari Soya Sauce
- 60ml Hinode Ryorishu Cooking Saké
- 30ml Mizkan Honteri Mirin-Fu
- 1½tbsp caster sugar
- 4 x 150g beef fillet or rib-eye steaks
- 250g Nishiki Rice Musenmai
- 2tsp sesame oil
- 15g butter
- 1tbsp Sanchi Furikake Seasoning
- vegetable oil, for frying
- Asian salad leaves, to serve
Method
Place the soy sauce, saké, mirin and caster sugar in a small saucepan and heat very gently until the sugar is dissolved. Allow to cool completely. Pour over the beef fillets and marinate for 15 minutes.
Cook the rice according to the packet instructions. The unique selling point of Nishiki Rice Musenmai is that, unlike other Japanese rice, is does not require rinsing (‘musen’ means ‘no wash’; ‘mai’ means ‘rice’). Once it is cooked, add in the sesame oil and a little sea salt and stir well. Keep warm.
Remove the beef from its marinade and return the marinade to the saucepan. Pat the steaks dry. Heat a chargrill pan or heavybased frying pan until hot. Brush the steaks with a little vegetable oil and season with salt and pepper. Sear for 1-2 minutes on each side until the beef is cooked rare. Allow to rest for 5 minutes.
Meanwhile, heat the reserved marinade and bring to the boil. Simmer for 1 minute, then remove from the heat. Whisk in the butter until it is melted and the sauce is glossy.
Slice the beef and arrange on 4 plates with some salad leaves. Pour over the teriyaki sauce. Arrange the rice in bowls and serve topped with the furikake rice seasoning.
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