Ingredients
Main Ingredients (4-5 servings)
Seasonings
Steps
- Pierce the beef block all over with a fork.
- Season the entire surface of the beef with salt. Wrap in plastic wrap and let it sit at room temperature for about 1 hour. [Key Tip!] Salting and resting the meat enhances its vibrant color. If you're short on time, you can sear it immediately.
- Thinly slice the onion. [Key Tip!] The onion is simmered with the meat to infuse flavor, so the cut doesn't need to be precise. You can substitute with green onions, garlic, or ginger.
- Heat 1 tbsp of vegetable oil in a frying pan over medium-high heat and sear all sides of the beef until browned. The goal is to sear the surface and seal in the juices, not to cook it through.
- In a pot, combine 600cc of water, 100cc of soy sauce, 100cc of Mirin (Sweet Rice Wine), 100cc of Cooking Sake (Rice Wine), 1 tbsp of sugar, the thinly sliced onion, and 5g of kombu (kelp).
- Bring the pot to a boil to evaporate the alcohol. Allow the flavors of the onion and kelp to infuse into the liquid.
- Reduce the heat to low, add the seared beef, and simmer for 3 minutes. [Key Tip!] This is an adaptation of Japanese duck cuisine. Simmering in the sauce steams the meat, allowing flavors to penetrate and extending its shelf life. Adjust simmering time according to the size of the meat (400-500g).
- Flip the meat and simmer for another 3 minutes. [Key Tip!] Cooking time differs on each side, so flipping ensures even cooking. The simmering liquid can be used to make seasoned boiled eggs, or to cook potatoes and tofu.
- Turn off the heat and place paper towels over the beef, ensuring the liquid covers it.
- Let it cool to room temperature, allowing the residual heat to cook the meat and the flavors to meld (approximately 1 hour). Once cooled, transfer to a container and refrigerate, keeping it submerged in the simmering liquid. [Key Tip!] Storing the meat in the liquid prolongs its freshness. The flavor improves if eaten the day after preparation.
- Take a portion of the cooled roast beef simmering liquid into a separate small pot.
- Bring the liquid to a simmer and thicken to your desired consistency using potato starch slurry to create a sauce. It will thicken as it cools, so aim for a slightly looser consistency.
- Slice the cooled roast beef into desired thickness.
- Arrange the roast beef on a plate and garnish with watercress, cherry tomatoes, the simmered onion, and whole grain mustard.
- Pour the prepared sauce over the roast beef.
🌾 Recommended Rice for This Dish
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
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