Saikoro Steak (サイコロステーキ) is a popular izakaya (Japanese tapas style) dish. The cubes of tenderloin is quickly pan fried on high flame until medium rare and served with grated daikon and seasoned with refreshing citrus soy sauce called Ponzu sauce.
What does “saikoro” mean? It means “a dice” in Japanese and do you know why this dish got that name? It’s from the shape of the steak resembling “dice”.
By the way, did you noticed my new headshot? Yeah, I actually have had my longer hair for a while now (I had short hair for my old photo).
My newest headshots were taken by John of John Hall Portraits (Facebook | Twitter) at his photography studio in San Jose, California. It was amazing working with John as he patiently coached me throughout the session on how to smile and pose for the headshots. During the session, I was also able to review my pictures in real time with John to improve.
John is very detailed oriented, patient, and easy to work with! So if you live in the Bay Area and need new headshots or portraits, I highly recommend him. I can’t wait to have John take our family portraits next time!
Now let’s get back to Saikoro Steak.
The inspiration for this recipe came from one of our favorite Japanese restaurant in San Mateo, CA – Ginji. However they stopped serving Saikoro Steak when they updated the menu recently. Luckily this is an extremely easy steak recipe to make and perfect for your busy weeknight meal.
Before you leave your home, simply set timer for your rice cooker to cook rice. As soon as you come home, you make miso soup and your favorite salad. This steak doesn’t need to be marinated so all you need to do is to cook it right before you eat.
But is it flavorful enough? Of course! The combination of ponzu, grated daikon, and fried golden garlic chips is simply mind blowing. Slightly bitter daikon and citrusy ponzu sauce makes the steak refreshing on the palate while the flavor of fried garlic chips with tender meat slowly fills your taste buds.
We also made a video for you to show how easy this recipe is! And please follow my YouTube channel if you haven’t.
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- About ¾ lb. (14 oz, 400 g) tenderloin steak, at room temperature
- Freshly g round black pepper
- 2" (5 cm) daikon radish
- 1½ Tbsp. oil
- 2 cloves garlic
- 2 Tbsp. dry sherry (white wine)
- 1 green onion/scallion for garnish
- Korean chili threads for garnish (optional)
- 3 Tbsp. ponzu sauce (homemade ponzu sauce reicpe here)
- Cut off the top 2" (5 cm) of daikon (green part is sweeter while it gets bitter toward the bottom) and peel the skin.
- Grate the daikon. Drain the liquid from the grated daikon and set aside.
- Slice the garlic and green onion.
- Trim off the fat and tendons from the steak and cut into 1 to 1½" (2.5-3.5 cm) cubes.
- Season the steak with salt and pepper.
- Heat the oil in a large stainless steel frying pan over medium heat. Fry the sliced garlic until slices are golden brown. Reduce the heat if necessary so garlic slices do not burn. Transfer the garlic slices to a paper towel to drain excess oil. Keep the garlic infused oil in the pan.
- Heat the oil over high heat until it begins to smoke. Pat dry the steak with a paper towel and place in the pan in single layer. Cook the steak until browned, about 1 minute. Don't move teh steak until the bottom browns and releases on its own. Flip the steak over to continue cooking the other side till nicely browned.
- Pour the wine and shake the pan to evenly distribute the wine in the pan. Then transfer to a plate if you like medium rare steak. For medium steak, continue cooking for 1 more minute.
- To serve, place the garlic slices, grated daikon, and chopped green onion on top of the steak. Garnish with Korean chili threads. Pour ponzu sauce over the grated daikon before serving.
* To prevent from oil splatter, you can use this oil splatter guard.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.