Sake steak
I'm baaaaack! Did you miss me?
We came back a few days ago, and I've been banned from cooking Asian food for the next week, as we had an overdose while we were overseas. All the better for getting through some more Nigella recipes.
This meal was cooked before we went. (You'll also need to scroll below for black sapote, as I only just published it, but it published to the original drafting date).
Recipe:
155. Sake steak and rice
Source: Feast
Weird ingredients and substitutes: I substituted Dijon mustard for the specified English mustard.
Preparation: Marinade steaks. Although normally I am not this prepared, I remember making the marinade the night before, and leaving the steaks to marinade all of the next day.
Cooking process: Rice-cooker rice, adding cardamom pods. Fry steaks for a couple minutes each side. I didn't bother foil wrapping them. Boil sake and make sauce. Then carve meat and lay on top of rice.
End result: Served with wok-fried bok choy, with an oyster and sesame oil sauce. Mmmmm. This was a lovely meal. I love my steak.
Repeatability: Yes, although I will need to buy more sake before I can make it again, as I used up the last of my bottle.
Cost: $12 for 3 servings.
Mess: Only when you cut up the steak, and the juices run everywhere.
Special utensils: A rice cooker makes things easy.
We came back a few days ago, and I've been banned from cooking Asian food for the next week, as we had an overdose while we were overseas. All the better for getting through some more Nigella recipes.
This meal was cooked before we went. (You'll also need to scroll below for black sapote, as I only just published it, but it published to the original drafting date).
Recipe:
155. Sake steak and rice
Source: Feast
Weird ingredients and substitutes: I substituted Dijon mustard for the specified English mustard.
Preparation: Marinade steaks. Although normally I am not this prepared, I remember making the marinade the night before, and leaving the steaks to marinade all of the next day.
Cooking process: Rice-cooker rice, adding cardamom pods. Fry steaks for a couple minutes each side. I didn't bother foil wrapping them. Boil sake and make sauce. Then carve meat and lay on top of rice.
End result: Served with wok-fried bok choy, with an oyster and sesame oil sauce. Mmmmm. This was a lovely meal. I love my steak.
Repeatability: Yes, although I will need to buy more sake before I can make it again, as I used up the last of my bottle.Cost: $12 for 3 servings.
Mess: Only when you cut up the steak, and the juices run everywhere.
Special utensils: A rice cooker makes things easy.
posted by The Next Nigella at 5:46 PM
3 Comments:
looks fab-o. welcome back, of course you were missed!!!! i loved this when i made it!
also, if you want to move up your posts, you click on Post and Comment Options when you Edit, it should be orange, and just change the date and time. hope this helps!
Welcome back - hope you had a good trip! I finally got a copy of How to Eat today, my first Nigella book!
Thanks for the tip Ilana - it worked!
Kelly - glad to see you starting your collection. And you started off with my favourite! Looking forward to reading about your endeavours on your blog (hint hint).
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