Easiest Way to Prepare Tasty Beef Steak With Grated Daikon & Ponzu

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Beef Steak With Grated Daikon & Ponzu. Beef Steak With Grated Daikon & Ponzu step by step Peel Daikon and finely grate. You may wish to drain to remove excess water, but do not squeeze as you will lose the delicious juice. Cook Beef Steak as you like it, then rest for a while.

Beef Steak With Grated Daikon & Ponzu This Garlic Saikoro Steak is the sort of dish that restaurants charge a small fortune for. Beef with Daikon and Ponzu Dressing is so quick to make. Take the steaks out of the fridge and return to room temperature. You can have Beef Steak With Grated Daikon & Ponzu using 4 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Beef Steak With Grated Daikon & Ponzu

  1. It's 1 of Beef Steak.
  2. It's 1-2 tablespoons of Finely Grated Daikon (White Radish).
  3. It's 1 tablespoon of ‘Ponzu’ (Citrus-based Soy Sauce).
  4. Prepare of *Find my 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu.

Make crisscross incisions on both sides to cut through the fibers, and sprinkle with a pinch each of salt and pepper. One of my favorite ways to eat Hamburger Steak is with Daikon Oroshi (grated Daikon radish.) Daikon Oroshi is often used as a condiment and is especially great with rather oily food, such as Tempura and grilled mackerel fish. Daikon oroshi (grated Japanese daikon radish): This condiment typically comes as a little pyramid shape arrangement on the plate. It consists of grated daikon flavored with a little soy sauce and sometimes topped with shiso leaf.

Beef Steak With Grated Daikon & Ponzu step by step

  1. Peel Daikon and finely grate. You may wish to drain to remove excess water, but do not squeeze as you will lose the delicious juice..
  2. Cook Beef Steak as you like it, then rest for a while. Cut into bite size pieces but it is optional. Season with Salt & Pepper if you like. Enjoy with the grated Daikon and ‘Ponzu’..

If you serve the steak in traditional Japanese way (with chopsticks), transfer to a cutting board and cut into ½ inch slices. Gently squeeze grated daikon (liquid should not drip down) and place generous amount on top of the steak. Sprinkle green onion and pour the ponzu on top. Serve with extra ponzu on the side. The grated daikon used in stews and hot pot dishes is often called "mizore" (mixed rain and snow) because of its visually slushy appearance.