Dashi Marinated Seared Beef

A simple yet luxurious dish that’s easy to make by just grilling and marinating. The dashi soy sauce pairs perfectly with the beef. It’s also a great choice for a modern Osechi Ryori menu.

More from: Double-Aging Soy Sauce Original Dashi

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Ingredients

3–4 Servings

14 oz beef round (block)
3.4 fl oz sake
[A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
[A] 1.7 fl oz Kayanoya Double-Aging Soy Sauce
[A] 1.7 fl oz mirin
[A] 1.7 fl oz water
1 tsp vegetable oil

Directions

Let the beef sit at room temperature for 20–30 minutes. Rub a small amount of salt (not listed in the ingredients) evenly over the surface.
Heat the oil in a frying pan over medium heat. Add the beef and sear each side for about 1 minute, cooking for a total of 5–6 minutes to brown all sides.
Wrap the seared beef tightly in three layers of aluminum foil and let it cook through with residual heat.
Add the sake to a pot and heat over medium. Once boiling, reduce the heat and simmer until the liquid is 2/3 of its original amount. Add [A], bring to a boil, and then turn off the heat.
Remove the beef from the foil and place it into the marinade from step 4. Once it cools to room temperature, transfer the beef and marinade into a storage bag. Refrigerate overnight.
Slice the marinated beef thinly and serve with green onions or grated daikon, if desired. Drizzle with the marinade for extra flavor.