Receta Steak in Mushroom Miso Sauce
Yōshoku is a term for Western-influenced cooking in Japan and some good examples of it are Omuraisu (Omelette Rice), Hayashiraisu (Hashed Beef with Rice), Kareraisu (Curry Rice), Korokke (Croquettes), Hambāgu (Hamburger Steak), Naporitan (Neapolitan Spaghetti) and Rōru Kyabtesu (Cabbage Roll) but is there a term for the other way around? the Japanese-influenced cooking in the West?
Why am I asking this? well because I recently discovered a dish where a Western food like the humble steak was influenced by the Japanese cuisine. While most steaks are served with gravy made with beef drippings or cream sauce made with milk or cream this one is quite unique as it uses a popular Japanese ingredient to flavour its gravy, the miso. That might sound weird to you, even I was sceptical to try this the first time but it really works and it works beautifully. With the miso boasting tons of umami matching it with delicate mushrooms like the Enokitake and a bit of cream, it makes even the most boring steak shine.
Steak in Mushroom Miso Sauce
- 4 pcs 220g rump steaks 2 bunches asparagus oil 1 big bunch enoki mushrooms 1½ cup chicken stock 2 tsp cornstarch 2 tbsp shiro miso paste
- ½ tsp sugar 3 tbsp full cream freshly ground black pepper chopped chives
Combine all marinade ingredients in a bowl then brush it over steak and asparagus. Set it aside. In a pan using medium heat add oil then cook the mushrooms for 2 minutes. In a small bowl mix together chicken stock, cornstarch, shiro miso paste and sugar then pour it into the pan, bring it to a boil then cook over low heat until it thickens, season with freshly ground black pepper. Set it aside. Grill your steak according to your liking, once cooked let steaks rest for 5 minutes. Grill the asparagus for 90 seconds on each side. Slice your steaks, place on a plate, top it with sauce, garnish with chopped chives then serve grilled asparagus on the side. 3.5.3226
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