Step by Step to Serving Best Hatsudai-style Beef Rump Steak with Shiso

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Hatsudai-style Beef Rump Steak with Shiso

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Below are the ingridients that are needed to prepare a heavenly Hatsudai-style Beef Rump Steak with Shiso:

  1. Provide 1 of rice cooker cup of raw rice White rice.
  2. Take 1 clove of Garlic.
  3. Prepare 300 grams of Beef rump.
  4. Get 100 ml of Sake.
  5. Prepare 1 tbsp of Soy sauce.
  6. Take 2 tsp of Butter.
  7. Take 3 of to 4 Shiso leaves.
  8. Provide 1 of Salt and pepper.

Ready with the ingridients? Below are the sequences on preparing 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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