Sonntag, 3. Juli 2011

Miso glazed beef

I once found a recipe in the web showing wagyu beef roasted over charcoal on a magnolia leave, glazed with a miso-sesame paste: Yummy! Had to give it a try.
Since a few days it's raining cats and dogs (think monsoon but disgusting cold)  and there was no chance to fire up the outdoor bbq-grill so I choose my own method:
I took minute steak cuts - beef loin in  thin slices. Usually this meat has to kiss the pan only. Oh, and it was no wagyu beef. This cow has never seen japan before, or experienced a beerwash or someting else exotic - just a common well breed german product. Due to the lack of dried magnolia leaves (my magnolia tree produces a lot of greens at the moment) I decided to try it with a hot non stick pan (and no charcoal of course).

Serves 3:

6 minute steaks (beef loin) thickness of slices about 0.4 cm

1 tablespoon red miso
1/2 teaspoon sesame paste
1 tablespoon Sake (japanese ricewine)

For the paste: Just mix together.
Layer the steaks on a plate and brush the paste on both sides of the steaks. Let sit 30 minutes.
Heat a non stick pan with a very small amount of oil, put the steaks in and just flip them over after a few seconds. They are ready in a blink. Avoid to roast the miso too harshly. The surface of the steaks should just become a  dry look but no burned or dark roasted marks or the miso turns bitter.
Transfer to a plate. Deglace the pan with 1 small scoop dashi (look at the salad recipe down below) and you will get a nice little sauce (for rice and meat)

Serve steaks with rice and salad.
German serving method - no bowls involved and no precutting of the steaks

This broccoli-snowpea salad is nice and easy and healthy:

salad before tossing

You need:
1/2 broccoli
1 cup snowpeas
2 young onions, 1 big 1 small
1 garlic glove (fresh mild young garlic)
1 knob fresh ginger, peeled
instant dashi for blanching the vegetables and 2 tablespoons for the dressing
1 tablespoon soysauce
1 teaspoon sesamepaste
1 teaspoon sesameoil (from roasted seeds)
1/2 big lemon, juice only

Divide  the broccoli in bite size pieces. Heat 1 l  water with instant dashi.
Let broccoli cook in dashi 1 minute on high heat, transfer broccoli on a plate and let cool quickly.
Cook snowpeas for 1 minute in the same dashi and let cool in a bowl.
Cut a big young onion with a mandoline in thin slices.
Mix the small young onion - cut roughly in pieces, ginger, garlic glove, sesameoil, lemon juice, soysauce, sesamepaste and dashi in a blender until smooth. If you don't have a blender, grind the onion, ginger and garlic and stirr with the other ingredients.

Place greens and onion slices in a bowl  and cover with the dressing.


Sissi hat gesagt…

Your miso glazing looks delicious. I must try it one day. I wish I could taste wagyu one day... It's sometimes available here, but too expensive even for such a curious person as me.

Fräulein Trude hat gesagt…

Wagyu is expensive and you will never have the opportunity to buy real japanese Wagyu in europe. They eat it all themselves. Wagyu in europe is shipped from australia or argentina. No thanks. I made the same glaze for extra thickcut sashimi quality tunasteaks, placed the glazed tuna on aluminium foil on a few laurel leaves (laurel because magnolia tastes like laurel) and grilled them over charcoal for just a few minutes (tuna was nearly raw and juicy inside). My guests were very pleased.

Sissi hat gesagt…

Thank you Kiki, the tuna idea is excellent! I will make beef for my husband and tuna for me (I like beef either raw or cooked in curry, but steaks are not really my thing... Actually the only beef steak I liked was the Swiss, Siemmenthal beef. It was delicious! It is also very expensive ;-) )