Yakiniku meaning meats marinated and grilled over a flame, is a Japanese term describing their style of BBQ inspired by western food. Our deliciously savourysteak rub featuring umami flavours is the perfect marinade for a piece of sirloin along with Kinoko Gohan, a steamed rice dish with shiitake mushrooms, seasonedwith the classic Japanese 7- spice mix, shichimi togarashi. A savoury and buttery miso sauce drizzled over everything finishes the dish.

Cook our delicious Japanese Seared Steak in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Japanese Seared Steak. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Japanese Steak Mix pot, a Shichimi Rice Stock pot and a Shiro Miso Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Japanese Seared Steak in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Japanese Steak Mix
  • Shichimi Rice Stock
  • Shiro Miso Paste

Your shopping list for 2 servings:

  • 2 sirloin steaks
  • 3 spring onions
  • 120g shiitake mushrooms (or chestnut mushrooms)
  • 100g jasmine rice
  • 150g asparagus tips
  • 1 lime
  • honey (or sugar)
  • a knob of butter

Our 20 minute recipe

  1. Marinate the steaks

    Drizzle a little oil over the steaks and rub the JAPANESE STEAK MIX onto both sides of them. Keep aside. 

  2. Prep the rice

    Heat a little oil in a lidded non-stick pan over high heat and fry the spring onions and mushrooms for 2 mins.

    Add the SHICHIMI RICE STOCK and stir well.

    Stir in the rice, then add 200ml water and bring to the boil. Cover, reduce the heat to low and let it cook for 10 mins. While it cooks, continue with step 3 (After 10 mins is up, turn the heat off and leave the rice covered until ready to serve.) 

  3. Fry the steaks and asparagus

    Heat a griddle pan over a medium-high heat and, when hot, put the steaks in. Let them cook for 4-5 mins in total for medium-rare, flipping them occasionally. Then remove them and rest them, covered in foil.

    In the same pan, add a little more oil and fry the asparagus over high heat for 3 mins, or until just tender and slightly charred. 

  4. Make the sauce

    For the sauce, gently melt a knob of butter in a small bowl in the microwave, then add the SHIRIO MISO PASTE, the juice of half a lime and 1 tbsp honey or sugar) and stir well.

  5. Serve!

    Serve the rice with the asparagus. Slice the steak across its width (across the grain) and serve with your miso sauce drizzled over. 


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