Yoshoku Steak Sauce
from Tadashi Ono's Japanese Soul Food Cook Book
salt and pepper
3 tbsp butter
1 medium sweet onion - 12 oz, peeled and finely chopped
2 cloves garlic, finely chopped
1⁄4 cup mirin
1⁄4 cup soy sauce
1 tsp rice vinegar
1 tbsp vegetable oil
2 tsp chopped parsley
salt and pepper
3 tbsp butter
1 medium sweet onion - 12 oz, peeled and finely chopped
2 cloves garlic, finely chopped
1⁄4 cup mirin
1⁄4 cup soy sauce
1 tsp rice vinegar
1 tbsp vegetable oil
2 tsp chopped parsley
2 lb sirloin steak
To tell you the truth, the book was not as exciting as I thought it would be. The recipes are relatively standard these days and can be found just about anywhere. I was hoping to find something more unusual. Nor are the directions as precise as they may seem. The flavors/textures seem a little off as well. Perhaps this is preference, but I did end up mucking around a bit with the recipes in terms of ratios and cooking time. Careful with that.
Tenderize steak and season.
Melt 2 tbsp butter on low heat and caramelize onions and garlic for 8 minutes. Raise heat to medium and reduce mirin and soy sauce for 1 min. Add vinegar and cook for 30 seconds more. Reserve.
Sear steaks in butter and set meat aside on a separate plate. In the steak pan, quickly stir in pan juices on high heat for 10 seconds or so, loosening fond. Top the steaks with the onion mixture, garnish with the parsley, and serve immediately.
Melt 2 tbsp butter on low heat and caramelize onions and garlic for 8 minutes. Raise heat to medium and reduce mirin and soy sauce for 1 min. Add vinegar and cook for 30 seconds more. Reserve.
Sear steaks in butter and set meat aside on a separate plate. In the steak pan, quickly stir in pan juices on high heat for 10 seconds or so, loosening fond. Top the steaks with the onion mixture, garnish with the parsley, and serve immediately.
Carrot Ginger Dressing
1 cup vegetable oil
½ cup rice vinegar
¼ cup soy sauce
1 tbsp. sugar
1½ tsp. finely grated ginger
2 medium carrots - 8 oz
½ medium yellow onion - 6 0z
salt and pepper
Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper.
1 cup vegetable oil
½ cup rice vinegar
¼ cup soy sauce
1 tbsp. sugar
1½ tsp. finely grated ginger
2 medium carrots - 8 oz
½ medium yellow onion - 6 0z
salt and pepper
Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper.
To tell you the truth, the book was not as exciting as I thought it would be. The recipes are relatively standard these days and can be found just about anywhere. I was hoping to find something more unusual. Nor are the directions as precise as they may seem. The flavors/textures seem a little off as well. Perhaps this is preference, but I did end up mucking around a bit with the recipes in terms of ratios and cooking time. Careful with that.
Eggplant and Acorn Squash tempura
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