Tender beef cubes seared to perfection and coated in a savory Japanese-style sauce, served over creamy mashed potatoes. This dish is especially delicious when served sizzling hot on an iron plate!
15 minutes
Kamekichi Papa
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7oz chuck steak (200g)
- 1 potato
- salt and pepper (to taste)
- chopped parsley (for garnish)
- A2tbsp soy sauce
- A2tbsp mirin
- A2tbsp sake (or dry white wine)
- A2tsp butter
DIRECTIONS
Preparation
Peel the potato, boil in salted water, and mash until smooth. Season lightly with salt and pepper if desired.
- 1
Season the steak with salt and pepper and score the surface in a crisscross pattern. Cut the steak into bite-sized cubes.
- 2
Cut the steak into bite-sized cubes.
- 3
Heat a skillet and lightly coat with oil. Sear the beef cubes on all sides until browned.
- 4
Add the A soy sauce2tbsp、mirin2tbsp、sake2tbsp、butter2tsp to the pan and bring to a quick simmer, coating the beef.
- 5
Serve the mashed potatoes on a hot plate, top with the beef and sauce, and sprinkle with chopped parsley.
RecipeID
767
Tips & Notes
・Adjust the doneness of the beef to your preference.
・This recipe also works wonderfully with chicken!
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.