Japanese Fish Steaks With Sake And Mushrooms Recipes

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

FISH WITH SHIITAKES

Steps:

• Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
• Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
• Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.

JAPANESE STYLE STEAK WITH SHIO KOJI

Steps:

• Spread the shiokoji on the steak in a very light layer, it does not need to be completely covering the surface. Allow to marinate at least 20 minutes.
• After steak has marinated, use a large pan and preheat using medium heat. Add 2 Tbsps olive oil and when shimmering add the steak.
• After about a minute or so check the bottom to ensure it's not burning. Check frequently and when it looks like it's getting dark, flip. Turn down the heat to medium-low to prevent burning and allow to cook covered for at least 4-6 minutes. Use a thermometer to check for doneness (medium rare is 145F).
• When your desired level of doneness is reached, remove from pan and allow to rest at least 10 minutes. Serve with dipping sauce and enjoy!
• While the steak is marinating, grate the onion and crush the garlic. Measure out all the other ingredients and place everything in a small sauce pan.
• Using medium heat, bring the mixture to just a boil and turn off the heat. Mix once or twice and remove from heat.
• Set aside until steak is ready. Serve with steak!

BENIHANA HIBACHI STEAK

Steps:

• Combine all marinade ingredients and place the steak in the marinade.
• Marinate the steak at least 1 hour before cooking.
• Remove the steak from the marinade and cut it into bite-size pieces.
• Heat a skillet to medium-high.
• Add oil and then the steak pieces. Stir occasionally as they are cooking so they will be cooked on all sides.
• When the steak pieces are close to being cooked through, add the mushrooms. Add more soybean oil if needed.
• Season steak and mushrooms with salt and pepper.
• Cook until the steak is done and the mushrooms are tender.

HIBACHI-STYLE STEAK

Steps:

• Gather the ingredients.
• To make the sauce, bring the soy sauce, white vinegar, sugar, garlic, ginger, and white pepper to a boil in a small saucepan.
• Reduce heat immediately to low and cook, stirring often, for 3 minutes.
• Remove from heat and let cool.
• Preheat the grill to medium-high heat.
• Add the steaks and grill on each side just until grill marks form but the steak is still rare.
• Remove the steaks from the grill and cut into bite-sized cubes.
• Heat a skillet over medium heat and add the oil.
• Place the steak pieces and mushrooms in the hot skillet. Cook for 3 minutes, tossing, or until the mushrooms start to brown.
• Add sauce to the pan. Cook for an additional 2 to 3 minutes, or until the mushrooms are cooked through and steak has reached the desired doneness. Season with salt and pepper.
• Serve with your favorite sides and enjoy.