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

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, hatsudai-style beef rump steak with shiso. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Great recipe for Hatsudai-style Beef Rump Steak with Shiso. I wanted to make something that was easy to make but still fancy. I came up with this recipe on my own. -Use a cut of meat with very little fat, such as rump or fillet. -There aren't any particularly difficult steps in this. Rump Steak with Mushroom Sauce and Baby PotatoesBest.

Hatsudai-style Beef Rump Steak with Shiso is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Hatsudai-style Beef Rump Steak with Shiso is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook hatsudai-style beef rump steak with shiso using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Hatsudai-style Beef Rump Steak with Shiso:
  1. Get 1 rice cooker cup of raw rice White rice
  2. Take 1 clove Garlic
  3. Prepare 300 grams Beef rump
  4. Take 100 ml Sake
  5. Make ready 1 tbsp Soy sauce
  6. Make ready 2 tsp Butter
  7. Prepare 3 to 4 Shiso leaves
  8. Get 1 Salt and pepper

Pre heat your griddle or heavy based frying pan until it Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed. Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone. It's made up of three of the five rump muscles that do little work resulting in a mix of textures and levels of tenderness. Score the fat of the rump cap in a diagonal pattern.

Steps 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.

It's made up of three of the five rump muscles that do little work resulting in a mix of textures and levels of tenderness. Score the fat of the rump cap in a diagonal pattern. Cover and leave out of the fridge to reach room temperature. Rump steak in the rest of the world is a far more tender cut of meat than it is in North America, despite the name being confusingly the same. What a rump steak is depends on where you are.

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