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Sake Beef Rice Bowl

Sake is a traditional Japanese alcohol made from fermented rice. The varieties, variabilities and nuances like wine are vast and complex. For the purposes of this dish a robust mid-range sake will be perfect. While adding a more complex flavour to your beef, the sake will also serve to tenderise the meat.

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Serves 6

Ingredients

Pickled Mushroom

  • 125ml white vinegar
  • 20g salt
  • 360g mixed mushrooms (shimeji,
  • oyster, swiss brown, king)
  • 125ml rice vinegar
  • 2 Japanese pickled umeboshi plums,
  • thinly sliced
  • 2 cloves garlic, sliced
  • 30g ginger, peeled and thinly sliced
  • 20g caster sugar
  • 10g sea salt
  • 2g peppercorns (mixed or pink)
  • lightly crushed
  • 3 bay leaves
  • 600ml water
  • 2 sprigs fennel or dill


Sprinkle

  • 10g umeboshi furikake
  • 40g unsalted roasted macadamias,
  • coarsely chopped
  • 10g puffed rice or puffed buckwheat


Sesame Rice

  • 300g Koshihikari rice, rinsed until
  • water runs clear and soaked for
  • 30-60 minutes before cooking
  • 10ml sesame oil
  • 5g toasted sesame seeds​​​​​


Sauce

  • 40ml low salt soy sauce
  • 40ml mirin
  • 20ml sake
  • 30ml honey
  • 2 cloves garlic, grated
  • 10g ginger grated
  • 2g pink peppercorns, crushed


Sake Beef

  • 80ml sake
  • 40ml low salt soy sauce
  • 20ml honey
  • 10ml sesame oil
  • 600g sirloin beef steaks


To Serve

  • 6 free range eggs, fried in 30g
  • cultured butter
  • 250g frozen edamame, steamed
  • 360g vine ripened cherry tomatoes
  • (smallest available)
  • 2 sheets nori, gently toasted over an
  • open flame, thinly sliced
  • Japanese mayonnaise

Method

To make the pickled mushrooms, bring a medium pot of water to the boil, add white vinegar and salt to the water, when the salt has dissolved, add the mushrooms and simmer for 10 minutes (the mushrooms will rise to the surface - gently push them
down as they cook). Drain and put into a container large enough to hold them and the brining liquid.

In a separate saucepan, add the remaining pickle ingredients and bring to the boil, stirring to dissolve the sugar and salt crystals. Once dissolved pour the brine over the mushrooms and add the fennel. Cover and marinate overnight. Slice or quarter to serve.

For the sprinkle, mix together the furikake, macadamias and puffed rice, save in airtight container until required.

To make the sesame rice, cook rice using the Japanese absorption method. Once cooked, fluff the rice with a fork and stir through the sesame oil and toasted sesame seeds. Keep warm.

For the sauce, combine the ingredients into a small saucepan with 30ml water, heat over a medium heat until simmering. Simmer for a couple of minutes until slightly thickened. Set aside.

To make the sake beef, mix together the sake, soy sauce, honey and sesame oil until well combined. Add the steaks to a shallow dish and pour over the marinade, rubbing to coat thoroughly. Cover and refrigerate for 2 hours to marinate. To cook, bring the steaks out of the fridge for 30 minutes, shaking off any excess marinade
(discard any remaining marinade). Heat a heavy-based frying pan over a high heat. Cook the steaks, turning occasionally, until done to your liking. Cover loosely and rest for 5-10 minutes. Thinly slice prior to serving.

Serve the rice in bowls topped with egg, edamame, cherry tomatoes, pickled mushrooms, toasted nori and sliced sake steak. Drizzle with sauce, mayonnaise and sprinklewith furikake macadamia mix.