Hatsudai-style Beef Rump Steak with Shiso
Hatsudai-style Beef Rump Steak with Shiso

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hatsudai-style beef rump steak with shiso. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Hatsudai-style Beef Rump Steak with Shiso is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Hatsudai-style Beef Rump Steak with Shiso is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook hatsudai-style beef rump steak with shiso using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Hatsudai-style Beef Rump Steak with Shiso:
  1. Make ready 1 rice cooker cup of raw rice White rice
  2. Take 1 clove Garlic
  3. Prepare 300 grams Beef rump
  4. Get 100 ml Sake
  5. Prepare 1 tbsp Soy sauce
  6. Take 2 tsp Butter
  7. Take 3 to 4 Shiso leaves
  8. Take 1 Salt and pepper
Instructions to make Hatsudai-style Beef Rump Steak with Shiso:
  1. Cook the rice slightly firm. Finely chop the garlic. Heat oil (not listed) in a pan and sauté the rice and garlic. Lightly season with salt and pepper.
  2. Season the meat with salt and pepper. Heat oil in a pan on high and saute the meat. Once it's nice and brown, flip over.
  3. When both sides of the meat are browned, lower the heat to low and add the sake. Cover with a lid and steam.
  4. After 1 or 2 minutes, remove from heat.
  5. Serve the garlic rice and beef on a warmed plate.
  6. Add soy sauce and turn the heat back on. Scrape the bottom of the pan to mix in any meat flavor left on the pan (deglaze the pan).
  7. When the sauce has come to a simmer, turn off the heat. Add in the butter and let it melt. The sauce is finished!
  8. Pour the sauce over the steak.
  9. Garnish with shiso leaves sliced into 5 mm strips. Season with pepper to taste.

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