Q: Find only one beef steak in the fridge but you have to cook for two? What can you do?
A: Cook koro koro steak and serve with salad. Easy!
Koro koro steak is a way of cooking steak in Japan. The steak meat is diced and then pan-fried. A dice is called ‘saikoro’ in Japan, therefore the dish is named saikoro steak or koro koro steak (koro is the onomatopoeia for something rolling).
Arrange salad on serving plate, cook the diced steak and add the dressing. When it’s done, place the meat and pour the hot dressing over the plate.
At first, the salad is crispy and fresh. It becomes soft and tangy later. Enjoy the two types of salad in one dish.
The dressing is my favourite, with the sweetness of the grated onion and the distinctive flavour of wasabi.
It’s a simple and easy recipe which can be cooked within 15 minutes! What are you waiting for?
Cooking Level Easy
Cooking Time 15 minute
Ingredients for two
1 Beef Steak approximately 230g (I used rump steak here)
50g Lettuce Leaves
6 Cherry Tomatoes
Salt and Pepper
For the dressing (Mix well beforehand)
1 ½ tbs Soy Sauce
2 tbs Rice Wine
2 tbs Mirin
1 tbs or less Oyster Sauce
3 tbs Grated Onion
1 tsp Wasabi Paste
- Lightly sprinkle salt and pepper over the steak and dice the meat.
- Tear the lettuce leaves. Cut the cherry tomatoes in half. Place them on serving plates.
- Heat the butter in a frying pan. Place the diced steak chunks and pan-fry them while flipping the chunks.
- Once the chunks have cooked to your liking, pour the dressing and stir to coat the chunks evenly. When the dressing begins to boil, place the steak chunks in the middle of the serving plates and pour the hot dressing over. Serve immediately.
- The dressing is a little bit strong as it’s for both the steak and the salad. Please adjust the amount of the soy sauce to your taste.
- Mix the dressing well beforehand using a mini whisk. Make sure the wasabi paste is dissolved completely.
- I used rump steak here but you can use any type of beef steak for this recipe.
Topic: Wagyu is not purely Japanese!
Some of you might’ve heard of the term ‘Wagyu’ before. Wagyu is Japanese beef, but not every beef produced in Japan is classified as Wagyu. It consists of only four types of beef, and 90% of Wagyu is Japanese Black, which has fat between the muscular tissue (marbling). The fat in Wagyu contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef.
In ancient Japan, cows were kept and used for agricultural purposes, especially after the introduction of Buddhism into Japan in the 6th Century. From the Muromachi period (1136-1573) to the Edo period (1603-1868), the population of cows in Japan was expanded for transport as well as farming.
After the Meiji Restoration, Japan opened its doors to the world and eating beef was introduced. In order to improve the quality of beef, Japan imported cows from overseas for crossbreeding. They were Simmental, Brown Swiss, Devon, Shorthorn, Ayrshire and Holstein Friesians. In the 1930s, examining of the fattening of steers (castrated males) for quality beef took place all over Japan which resulted in tasty Wagyu today.
It’s interesting to know that Wagyu is in fact crossbred with European cows!