Japanese Style Roast Beef

By Sudachi · 150 min

Ingredients

Instructions

1. Stab the beef all over with a fork, season all over with salt and pepper, and let it come to room temperature (about 30 minutes, less in summer).
2. Heat the oil in a frying pan over medium heat. Sear the beef on each side until lightly browned and a thin crust forms.
3. Add the garlic, ginger, the green part of the leek, the dashi, soy sauce, sake, light brown sugar and mirin to the pan. Bring to a boil.
4. Once boiling, reduce to a simmer and cover. Simmer for 10 minutes, turning the beef over halfway through.
5. Remove the beef and wrap it tightly in foil. Let the beef and marinade cool to room temperature.
6. Unwrap the beef, discard the foil, and remove the garlic, ginger and leek from the sauce. Put the beef in a sealable bag, pour in the sauce, and marinate in the refrigerator for at least 6 hours, preferably overnight.
7. Take the beef out of the bag and pour the marinade into a pan. Finely dice the reserved white part of the leek and add it to the sauce. Boil for 2-3 minutes until slightly reduced and thickened.
8. Turn off the heat and stir in the 4 tbsp grated daikon. Serve the sauce hot or cold, as you prefer.
9. Slice the beef thinly, about the thickness of deli meat if possible. Arrange on plates, top with the sauce, chopped green onions and a small amount of wasabi.

Summarized from Sudachi's video. Watch it for the details.

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GarlicGingerScallionBrown sugarBeefLeekDaikon