Saikoro Steak | Easy Japanese Recipes at JustOneCookbook.com

Saikoro Steak

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: beef steak, wafu dressing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
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! 
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Ingredients

  • ¾ lb tenderloin steak (¾ lb = 14 oz or 400 g) (at room temperature)
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 2 inch daikon radish (2" = 5 cm)
  • Tbsp neutral flavor oil (vegetable, canola, etc)
  • 2 cloves garlic
  • 2 Tbsp dry sherry (white wine)
  • 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 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.
    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.