Recipe: Japanese Steak With Sunomono 🥩🥒

Overview:

This recipe combines the succulence of Japanese-style steak with the refreshing tang of Sunomono salad, creating a delightful fusion of flavors that will tantalize your taste buds. Sunomono, which translates to “vinegared foods” in Japanese, features a medley of crisp vegetables bathed in a sweet vinaigrette. Paired with perfectly cooked steaks marinated in a savory blend of soy sauce, sherry, and aromatic spices, this dish is sure to become a favorite at your dinner table.

• Preparation Time: 45 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour
• Servings: 4
• Calories per Serving: 515.2

Ingredients:

• 1 cucumber
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 radishes
• 1 carrot
• 1/2 cup soy sauce
• 3 tablespoons dry sherry
• 1/4 teaspoon ground ginger
• 3 garlic cloves
• 4 steak cuts (of your choice)
• 1 tablespoon sesame oil

Instructions:

Preparing Sunomono:

1. Prepare Cucumber: Start by washing the cucumber thoroughly. Using a sharp knife or a mandoline, slice the cucumber thinly into rounds.

   Related Articles

   • 
     Cheesy Spinach Artichoke Loaded Potatoes
   • 
     Savory Glazed Meatloaf: A Classic Comfort Dish
   • 
     Sweet & Savory Indonesian Rice Salad with Fresh Dates
   • 
     Ultimate Taco Stuffed Pasta Shells
   “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

   • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

   Get started now and elevate your projects!

2. Drain Excess Moisture: Place the sliced cucumber in a colander and sprinkle it with salt. Allow it to sit for about 20 minutes to draw out excess moisture.

3. Rinse and Squeeze: After 20 minutes, rinse the salted cucumber slices under cold water to remove the salt. Then, gently squeeze the cucumber slices to remove any remaining liquid.

4. Making the Dressing: In a mixing bowl, combine the rice vinegar and sugar. Stir until the sugar is completely dissolved, creating a sweet and tangy dressing for the Sunomono.

5. Combine Ingredients: Add the sliced cucumbers, radishes (sliced thinly), and julienne-cut carrots to the dressing. Toss gently to coat the vegetables evenly.

6. Chill: Cover the bowl and place it in the refrigerator to chill for at least 30 minutes to 2 hours, allowing the flavors to meld. Stir occasionally to ensure even marination.

Preparing Steaks:

1. Marinate Steaks: Place the steak cuts in a shallow dish, ensuring they are in a single layer for even marination. In a separate bowl, combine the soy sauce, dry sherry, sesame oil, ground ginger, and minced garlic cloves. Mix well to create a flavorful marinade.

2. Coat Steaks: Pour the marinade over the steaks, ensuring they are fully coated. Cover the dish and refrigerate for at least 30 minutes to 2 hours, flipping the steaks occasionally to ensure even marination.

3. Cooking Options: When ready to cook, you can either broil or grill the steaks according to your preference. Alternatively, if you have a rotisserie, it can also be used for cooking the steaks.

4. Grill/Broil: Preheat your grill or broiler to medium-high heat. Remove the steaks from the marinade, shaking off any excess, and place them on the grill or under the broiler.

5. Cook to Perfection: Cook the steaks to your desired level of doneness, flipping them halfway through for even cooking. For a medium-rare steak, this usually takes about 4-5 minutes per side, depending on the thickness of the steak.

6. Slice and Serve: Once cooked to perfection, remove the steaks from the grill or broiler and let them rest for a few minutes. Then, slice the steaks across the grain into 1/2-inch thick slices, ensuring tender and juicy cuts.

7. Plating: Serve the sliced steak alongside the chilled Sunomono salad for a refreshing contrast of flavors and textures.

8. Enjoy: Indulge in the delightful combination of juicy, savory steak and crisp, tangy Sunomono salad, savoring each delicious bite.

Nutrition Facts (Per Serving):

• Calories: 515.2
• Fat: 32.2g
• Saturated Fat: 12.7g
• Cholesterol: 161.6mg
• Sodium: 1424.2mg
• Carbohydrates: 9.9g
• Fiber: 1.5g
• Sugar: 6g
• Protein: 43.9g

Tips:

• For a more intense flavor, marinate the steaks overnight in the refrigerator.
• Experiment with different cuts of steak, such as ribeye or sirloin, to find your favorite.
• Serve the Sunomono salad as a refreshing side dish with various Asian-inspired meals.
• Adjust the sweetness and tanginess of the Sunomono dressing according to your personal preference by altering the amount of sugar and vinegar used.
• Don’t forget to let the steaks rest before slicing to allow the juices to redistribute, ensuring a moist and flavorful result.

With its vibrant colors, bold flavors, and juicy steaks, this Japanese Steak With Sunomono recipe is a feast for the senses, perfect for any occasion. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this dish is sure to impress. Enjoy the culinary journey through the flavors of Japan with every delicious bite! 🇯🇵🍽️