Beef Yaki Shabu
Ingredients
- 400 gBeef ribeye steak (sliced paper-thin)
- 4 tbspsoy sauce
- 2 tbspmirin
- 2 tbspSake or rice alcohol
- 1 tbspWhite sugar
- 1 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 100 gKorean radish (grated)
Method
Paper-thin beef slices seared quickly until the fat renders and caramelizes. The meat remains tender and soaks up the deep, savory sauce.
- 1
Thinly slice the green onions. Finely grate the Korean radish to obtain a moist pulp that will cut through the richness of the meat.
- 2
In a bowl, mix the soy sauce, mirin, sake, and white sugar. Stir until the sugar crystals are completely dissolved. The mixture should be fluid and glossy.
- 3
Heat a pan with sesame oil until it lightly smokes. Place the beef slices one by one. As soon as the edges curl and brown, flip them. Sear for 10 seconds per side.
- 4
Pour the sauce over the hot meat. It should bubble and coat the slices instantly. Remove from heat as soon as the sauce reduces and becomes syrupy.
Frequently asked questions
How do you get this dish right?
- Freeze the meat for 30 minutes before slicing to get paper-thin results.
- The pan must be smoking hot: you want an immediate Maillard reaction without overcooking the center.
How long does this dish keep?
Consume immediately. Cold meat loses its tenderness and the sauce will set.
