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Below are the ingridients that are needed to prepare a heavenly Hatsudai-style Beef Rump Steak with Shiso:
- Provide 1 of rice cooker cup of raw rice White rice.
- Take 1 clove of Garlic.
- Prepare 300 grams of Beef rump.
- Get 100 ml of Sake.
- Prepare 1 tbsp of Soy sauce.
- Take 2 tsp of Butter.
- Take 3 of to 4 Shiso leaves.
- Provide 1 of Salt and pepper.
Ready with the ingridients? Below are the sequences on preparing Hatsudai-style Beef Rump Steak with Shiso:
- 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..
- 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..
- When both sides of the meat are browned, lower the heat to low and add the sake. Cover with a lid and steam..
- After 1 or 2 minutes, remove from heat..
- Serve the garlic rice and beef on a warmed plate..
- 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)..
- When the sauce has come to a simmer, turn off the heat. Add in the butter and let it melt. The sauce is finished!.
- Pour the sauce over the steak..
- Garnish with shiso leaves sliced into 5 mm strips. Season with pepper to taste..
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