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Thursday, July 29, 2010

Sukiyaki Beef with Edamame and Sushi Rice

While traditionally "sukiyaki" means a slowly cooked or simmered dish, usually of thinly sliced beef, it also can refer to a dish, again usually thinly sliced beef that is simmered our sauteed in a skillet dish, and has a sauce that is typically a mixture of soy, sugar and mirin.  The work "Yaki" in Japanese means to sautee or grill.  So last night my dish consisted of steak that I sauteed in the frypan (although if it were warmer outside, I think grilling it on the BBQ would have been even better!) and a  sauce that had soy, sake and mirin in it.

Sukiyaki Beef with Edamame and Sushi Rice
Serves 4

200g podded frozen edamame (soybeans) *
4 x 180g beef eye fillet steaks (the better the cut of meat - the better this dish will turn out!)
3cm piece ginger, thinly sliced into "matchsticks"
Red chillies seeded, thinly sliced (according to taste) - I used 1 x long red
2tbs dark soy sauce *
2 tbs cooking sake *
2 tbs mirin (Sweet Japanese Rice Wine) *

Sushi Rice

1 1/2 cups (300g) sushi rice
2 1/2 tbs caster sugar
1/4 cup rice vinegar *

* all available at Asian Grocery stores

For the sushi rice, wash the rice under cold running water until the water runs clean.

Place the rice in a saucepan, pour in 450ml cold water, cover and bring slowly to the boil.  Boil for 3 minutes, then reduce the heat to low and cook covered for 9 minutes.  Remove from the heat and stand covered for 10 minutes, until the rice is tender.

Meanwhile place the sugar and vinegar in a small saucepan with 1 tablespoon of salt and bring to the boil.  Cool slightly, then stir into the rice.

Cook edamame in boiling salted water for 5 minutes.  Drain, and keep warm.

Heat small amount of oil in a frypan over medium high heat.  Season the steaks with salt and freshly ground black pepper. Cook them,  turning to seal on all sides, for 5 minutes, or to your liking.  Cover loosely with foil and set aside while you make the sauce.

Return the frypan to medium high heat, add the ginger and chilli and cook for 1-2 minutes until they have softened.  Add the soy, sake and mirin and cook stirring, until thick and sticky.

Slice the steak thinly.

Place some rice in the dish, top with steak, pour over a little sauce and scatter with the edamame.

This is a great, light, healthy, tasty dish!!!  A favourite with everyone - scores of 8's and 9's from the judging panel!!!

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