The rich and earthy flavors of this dish are a feast for the
taste buds. This is a great appetizer, but if you want to eat it with a
steaming bowl of rice, we certainly won't stop you
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| Sake and Soy-Glazed Beef Teppanyaki with Mushrooms |
Serve 4 to Prep Time 15 minutes
Cooking Time 15 minutes
Sake and Soy-Glazed Beef Teppanyaki with Mushrooms
ingredients: 300 grams oyster mushrooms. 100 grams shimeji mushrooms. 1
tablespoon cooking oil, divided. 500 grams beef rib-eye steal (about 2 steaks,
sliced into 1-inch cubes). Salt and pepper, to season. 2 tablespoons sake (or
mirin). 2 tablespoons light soya sauce. tablespoons finely chopped chives, for
garnish (optional). 1 watermelon radish, thinly sliced, for garnish (optional).
1 small bunch micro radish sprouts, for garnish (optional). Drizzle of sesame
oil. Sesame seeds for garnish
Sake and Soy-Glazed Beef Teppanyaki with Mushrooms recipe:
1- Chop oyster mushrooms into medium-sized pieces. Set aside. 2- Slice off
roots from shimeji mushrooms to release the individual stems. Set aside. 3-
Place a cast iron pan on medium. Heat a wait until it's almost smoking. Drizzle
1/2 tablespoon oil on the pan. Sear mushrooms until golden brown. Set aside. 4-
Season beef with salt and pepper. 5- Heat pan again until it's almost smoking.
Drizzle remaining 1/2 tablespoon oil on the pan. Sear meat for about 30 seconds
on each side, shaking the pan to turn beef cubes over. 6- Add mushrooms; cook
for another minute. 7- Deglaze the pan with sake and allow the alcohol to
evaporate. Add soy sauce and cook for another minute. 8- Transfer to a serving
platter. Garnish with chives, radish slices, and sprouts. Drizzle with sesame
oil and sprinkle sesame seeds on top. Serve immediately
