Beef

Koro Koro Beef Steak Salad with Wasabi Flavoured Onion, Soy Sauce and Butter Dressing

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?

[cooked-recipe id=”982″]

Key

  1. 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.
  2. Mix the dressing well beforehand using a mini whisk. Make sure the wasabi paste is dissolved completely.
  3. 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!

 

References:

http://nbafa.or.jp/mame/izen.html (Japanese)

http://nbafa.or.jp/mame/ikou.html (Japanese)

https://en.wikipedia.org/wiki/Wagyu

 

Japanese Style Tataki Beef Steak

Being Japanese, I cook dishes which go well with rice (and with beer and wine off course) in my daily life. This is a beef steak recipe in a Japanese style called Tataki. The rare steak is sliced thinly and dressed with a simple soy sauce-based gravy sauce with added lemon juice. It’s a light and refreshing way to eat beef. Be careful – it’s difficult to stop eating this dish!

This dish requires only 6 ingredients and once you cook the steak, the dish is almost ready to serve, so it’s a handy recipe when you need a bit more food on your dining table. The steak is thinly sliced, which makes this dish great for sharing. It also looks gorgeous, so never fails to impress your guests at dinner parties.

[cooked-recipe id=”953″]

Key

  1. You can cook the steak to your liking. Since it’s sliced thinly, you won’t have to worry about it becoming too tough to eat.
  2. I used rump steak today, but you can use any steak meat for this recipe.
  3. Sesame seeds taste much better when toasted. Please refer to the preparation section 3 of this recipe for how to toast sesame seeds.

Topic: What is Tataki?

Tataki is one of traditional cooking methods in Japan. The word itself means pound or hit and as it suggests, the cooking process includes pounding or hitting.

Tataki cooking is often used to prepare raw fish dishes, such as horse mackerel, tuna, and sardine. These fish are chopped finely together with condiments, such as ginger, garlic, spring onion and shiso. In order to chop it finely, chefs use kitchen knives as if pounding the fish, hence these dishes are called Tataki.

However, the steak for this dish isn’t chopped but sliced. That’s because there is another cooking method which shares the same name. The method is originated as a local delicacy in the Kochi prefecture in the 19th century. The area had an abundant catch of bonito and people sealed the surface of the fish fillet by flame before eating it. This process prolonged the freshness of the fish and kills germs and parasites, as well as adding a smoky flavour. After that, salt or sauce was added on top and people patted the fillet with their hands for the flavour to be absorbed into the fish. It’s said that this process is the reason that this cooking method is called Tataki.

This Tataki cooking method has spread nationwide and is applied to other ingredients, including beef, tuna, and salmon.

Most Japanese people associate Kochi prefecture, then called Tosa, in the 19th century with Ryoma Sakamoto, one of the most popular political samurai in the late Edo period, and believe that he must have enjoyed Tataki dishes. Let’s think about him when you eat Tataki dishes!

Reference: https://style.nikkei.com/article/DGXMZO28116160U8A310C1000000?channel=DF080420167221 (Japanese)