Japanese-style mini beef steaks with mirin
6 servings
20 minutes
Mini beef steaks with mirin in Japanese style are a true harmony of flavors reflecting the sophistication of Japanese cuisine. The beef steak, coated with a fragrant mix of black pepper and caramelized mirin and soy sauce, acquires a tender texture and rich flavor. Historically, mirin was used in Japanese cooking to add sweetness and depth to dishes. This dish is the perfect balance of umami, sweet, and spicy, delicately highlighted by garlic and the light freshness of watercress. Mini steaks are great for both festive dinners and quick yet exquisite lunches. They can be served as a main dish or used as tapas, surprising guests with their complex yet harmonious aromatic palette.
1
Generously rub the meat on both sides with freshly ground black pepper.
- Freshly ground black pepper: 2 tablespoons
2
Heat olive oil in a wok or large skillet, add minced garlic, and sauté until fragrant.
- Olive oil: 1 tablespoon
- Garlic: 1 clove
3
Then place the meat and fry on both sides until golden brown. Sprinkle with sugar and drizzle with mirin and soy sauce. Cook for a while longer until the sauce thickens and coats the meat.
- Beef steak: 2 pieces
- Sugar: 1.5 tablespoon
- Mirin: 4 tablespoons
- Soy sauce: 2.5 tablespoons
4
Place the meat on a board and cut it into equal neat cubes. Arrange on a plate and garnish with watercress leaves.
- Watercress: to taste
