Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Garlic Saikoro Steak サイコロステーキ

Jump to Recipe Discussion
  • Tender diced beef steak cooked in garlic infused oil and topped with grated daikon and ponzu soy sauce. This Garlic Saikoro Steak is the sort of dish that restaurants charge a small fortune for. Now with this recipe, making a fabulous steak dinner at home is much easier than you think! 

    Saikoro Steak with grated daikon on a plate.

    Saikoro Steak (サイコロステーキ) is a popular izakaya (Japanese tapas style) dish. The cubes of tenderloin are quickly pan fried on high heat until medium rare, then seasoned with a refreshing citrus soy sauce called Ponzu sauce, and finally served with grated daikon.

    What does “saikoro” mean?  It actually means “dice”. The steak pieces are sliced into cube shapes like dice.

     

    Watch How to Make Saikoro Steak サイコロステーキの作り方

    When you wish for a steak dinner, make this Garlic Saikoro Steak. Tender diced beef steak cooked in garlic infused oil and topped with grated daikon and ponzu soy sauce.

    The inspiration for this Saikoro Steak recipe came from one of our favorite Japanese restaurants in San Mateo, CA – Ginji. Since they recently stopped serving the dish, I thought it would be fun to post a recipe here. This is an extremely easy Japanese steak recipe to make and perfect for a busy weeknight meal.

    Saikoro Steak and grated daikon on a plate.

    Before you leave for work in the morning, simply set a timer on your rice cooker to cook the rice before you get home.  When do get home, straightaway 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 this Saikoro Steak 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 awaken the palate while the savory fried garlic chips and tender meat satisfy to the last bite.

    Saikoro Steak and grated daikon on a plate.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    4.13 from 8 votes
    Saikoro Steak | Easy Japanese Recipes at JustOneCookbook.com
    Saikoro Steak
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     
    Tender diced beef steak cooked in garlic infused oil and topped with grated daikon and ponzu soy sauce. This Garlic Saikoro Steak is the sort of dish that restaurants charge a small fortune for. Now with this recipe, making a fabulous steak dinner at home is much easier than you think! 
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: beef steak, wafu dressing
    Servings: 2
    Author: Nami
    Ingredients
    • ¾ lb tenderloin steak (14 oz or 400 g; at room temperature)
    • kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • freshly ground black pepper
    • 2 inch daikon radish (5 cm)
    • 1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc)
    • 2 cloves garlic
    • 2 Tbsp sake (or dry sherry)
    • 1 green onion/scallion (for garnish)
    • Korean Chili Thread (for garnish, optional)
    • 3 Tbsp ponzu (See Notes for homemade recipe)
    Instructions
    1. Gather all the ingredients.

      Saikoro Steak Ingredients
    2. Cut off the top 2" (5 cm) of daikon (green part is sweeter while it gets bitter toward the bottom) and peel the skin.
      Saikoro Steak 1
    3. Grate the daikon. Drain the liquid from the grated daikon and set aside.
      Saikoro Steak 2
    4. Slice the garlic and green onion.
      Saikoro Steak 3
    5. Trim off the fat and tendons from the steak and cut into 1 to 1 1/2" (2.5-3.5 cm) cubes.
      Saikoro Steak 4
    6. Season the steak with salt and pepper.
      Saikoro Steak 5
    7. 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.
      Saikoro Steak 6
    8. 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 the steak until the bottom browns and releases on its own. Flip the steak over to continue cooking the other side till nicely browned.
      Saikoro Steak 7
    9. Pour the sake/dry sherry and shake the pan to evenly distribute the wine in the pan. Then transfer to a plate if you like medium-rare steak. For a medium steak, continue cooking for 1 more minute.

      Saikoro Steak 8
    10. 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.
    Recipe Notes

    Ponzu sauce: Homemade recipe, click here.

     

    A stainless steel pan is recommended for this recipe as steaks are required to cook on high heat. Most non-stick pans are not designed for use at high heat.

    * 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.

     

    Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Make It Into A Meal

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    What type of comment do you have?

    Discussion

  • Denise wrote:
    • Nami wrote:
  • donna mikasa wrote:
    • Nami wrote:
  • Laura wrote:
    • Nami wrote:
  • June G. wrote:
    • Nami wrote:
  • nancy wrote:
    • Nami wrote:
  • Hanako Soncini wrote:
    • Nami wrote:
  • Candice wrote:
    • Nami wrote:
  • Vivian wrote:
    • Nami wrote:
  • Penny wrote:
    • Nami wrote:
  • Ra ru fu wrote:
    • Nami wrote:
  • jojo wrote:
    • Nami wrote:
      • jojo wrote:
        • Nami wrote:
          • Jojo wrote:
  • Brandon wrote:
    • Nami wrote:
  • Karli wrote:
    • Nami wrote:
  • Natcha wrote:
    • Nami wrote:
      • Natcha wrote:
        • Nami wrote:
          • Natcha wrote:
            • Nami wrote:
  • Kiki wrote:
    • Nami wrote:
  • JazzBruce wrote:
    • Nami wrote:
  • Leona wrote:
    • Nami wrote:
  • Dinah wrote:
    • Nami wrote:
  • Jim and Yuka wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.