[ENG SUB]How to Make Miso-marinated Beef Steak | New Style Japanese Dish Marinated in Miso Sauce

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter and less salty, while soy sauce is more accessible.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar offers acidity without alcohol, while white wine is a cost-effective substitute.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness and a similar texture, while sugar syrup is more economical.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while pork loin is a more affordable protein option.

Cut off the fat from 100g Kobe beef (or your choice of meat).

Marinate the fat in miso seasoning.

Prepare the miso marinade by mixing together: 50g dark-brown miso, 25g caster sugar, 30g sake, 25g real mirin, 25g red wine, 4g grated garlic, and 15g soy sauce.

Mix the marinade until combined, noting that the sugar may not fully dissolve.

Place the meat in a freezer bag with the marinade, removing excess air and sealing it.

Marinate the meat for about 36 hours.

After marinating, observe the color change in the meat.

Cook the marinated meat on a cold pan without oil, starting on low heat.

Do not rinse off the miso marinade, but wipe it off lightly if needed.

Cook each side of the meat for about 10 minutes without touching or turning it over.

Once the first side is well cooked, turn the meat over.

Observe the juice appearing on top of the meat, which is not blood but water from the proteins.

Once the back side is cooked, turn off the heat without moving the pan.

Boil some rape blossoms in lightly boiling water without salt.

Remove the rape blossoms from the water carefully as they are hot.

Let the steak rest to allow the juices to settle before cutting.

Cut the steak into pieces after it has rested.

Arrange the steak on a plate and add macadamia nut oil and flaked salt for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens