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Julia Busuttil Nishimura’s speedy Japanese-style steak dinner with daikon and rice

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Minute steaks in a Japanese marinade are a speedy midweek dinner.
Minute steaks in a Japanese marinade are a speedy midweek dinner.William Meppem

Since they take, quite literally, one minute to cook on each side, minute steaks are a speedy dinner option. Here, I’ve steeped them in a simple Japanese marinade, which you can use later for serving. The quick daikon salad is nutty and crunchy and, alongside some steamed rice, this is a pretty easy meal.

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Ingredients

  • 4 x 100g minute steaks (see tip)

  • steamed medium-grain rice, to serve

FOR THE marinade

  • 50ml soy sauce

  • 50ml mirin

  • 1 tbsp sake

  • 1 garlic clove, finely grated

  • 2 tsp caster sugar

FOR THE sesame daikon SALAD

  • 300g daikon

  • ½ tsp soy sauce

  • ½ tsp caster sugar

  • 1 tsp light extra virgin olive oil, plus extra for cooking

  • 2 tsp rice vinegar

  • 1 tbsp roasted sesame seeds, lightly crushed

  • 1 spring onion, finely sliced, plus extra to serve

  • sea salt, to taste

Method

  1. Step 1

    Whisk together the marinade ingredients in a bowl or container and add the steaks, turning them to ensure they’re well coated. Allow to marinate for at least 30 minutes at room temperature or, ideally, 2-3 hours in the refrigerator.

  2. Step 2

    Prepare the daikon salad by trimming and peeling the skin from the daikon. Use a vegetable peeler to shave the daikon into thin ribbons. Set aside.

  3. Step 3

    In a small bowl, whisk together the soy sauce, sugar, oil, vinegar and sesame seeds. Season to taste and set aside.

  4. Step 4

    Heat a frying pan over high heat, add 2 tsp of oil and, when hot, cook the steaks for one minute on each side. You might need to do this in batches, adding a little more oil if necessary. Set aside to rest briefly.

  5. Step 5

    Pour any remaining marinade into a small saucepan and bring to a boil over a high heat. Simmer for 1-2 minutes or until slightly reduced into a sauce. Set aside.

  6. Step 6

    Just before serving, combine the daikon with the dressing in a bowl along with the sliced spring onion and toss to coat. Slice the steaks and serve with the daikon salad, steamed rice, sauce and extra spring onion.

Tip: You can buy dedicated minute steaks or you can ask your butcher to trim 1.5cm-thick porterhouse steaks of excess fat and flatten them to about 7mm in thickness

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Julia Busuttil NishimuraJulia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/julia-busuttil-nishimura-s-speedy-japanese-style-steak-dinner-with-daikon-and-rice-20240513-p5jdas.html