Official web site of Fukushima Pref. 【FUKUSHIMA SAKE】
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Fukushima Beef Steak with Japanese Mustard Soy Sauce

Enjoy Fukushima beef steak with Japanese mustard and soy sauce, paired with a sake that has a delightful balance of umami and acidity.

Fukushima Beef Steak with Japanese Mustard Soy Sauce

[Ingredients (for 1 person)]

  • Fukushima beef (for steak): 1 piece

  • (Sirloin is recommended)

  • Watercress: 8g

  • Salt: a pinch

  • Coarsely ground black pepper: to taste

  • Salad oil: a drizzle

  • [A] Japanese mustard (wa-garashi): to taste

  • [A] Soy sauce: to taste

[Instructions (Time required: approx. 20 minutes)]

  1. ①Season the Fukushima beef with salt and coarsely ground black pepper.
  2. ②Heat salad oil in a frying pan over high heat, add the steak, and sear both sides over medium-high heat until well browned.
  3. ③Turn off the heat, wrap the steak in aluminum foil, and let it rest for about 10 minutes. Then, slice it into bite-sized pieces.
  4. ④Arrange the steak and watercress on a plate, and serve with the mustard and soy sauce [A] on the side.
POINT
A tip for sealing in the juices

A tip for sealing in the juices

Wrapping the steak in aluminum foil and letting it cook with residual heat seals in the moisture, making it plump and juicy. This method will result in a beautiful, rosy steak overflowing with juices!

Sake that goes well with this dish...

  • http://Junmai%20Kimoto%20Classic

    [Brand] Junmai Kimoto Classic

    [Brewery] DAISHICHI SAKE BREWERY

    Official Site
  • http://SHIMOFURI%20ROMAN%20Jummai%20Ginjo%20Usunigorigenshu%201kai%20hiire

    [Brand] SHIMOFURI ROMAN Jummai Ginjo Usunigorigenshu 1kai hiire

    [Brewery] HANAIZUMI Sake Brewery

    Official Site
  • http://Yaemon%20Suppin

    [Brand] Yaemon Suppin

    [Brewery] YAMATOGAWA SHUZO

    Official Site

Sake with a solid umami and acidity is a perfect match for meat dishes. The sake stands up to the powerful flavor of the meat without being overpowered, and they enhance each other's deliciousness. Sake with a higher alcohol content is also recommended, as it cleanly cuts through the fat of the meat. Fukushima beef, raised in a climate with significant temperature differences and blessed with underground water from the mountains, is a brand of beef known for its fine marbling that melts in your mouth and its clean, sweet flavor. When you enjoy a glass of sake with a juicy, rosy Fukushima beef steak, the sweet flavor of the fat expands, and the gentle kick of Japanese mustard and soy sauce will have you reaching for more food and drink.

  • http://Akiko%20Tomoda

    Supervisor／Akiko Tomoda

  • http://Mao%20Nishioka

    Recipe & Cooking／Mao Nishioka

Text / Kyoko Kato Photo (Food) / Taku Fukuoka