Konbu Beef

Konbu Beef


Konbu Butter:

750g butter
30mL (2 Tbs) soy sauce
1 Tbs mirin
300g fermented konbu (available from Japanese grocer)
150g koji (available from Japanese grocer)

Konbu Beef:

4 eye fillet steaks about 180g each
150g konbu butter
Salt and pepper
1 Tbs oil
Dash of soy sauce
4 handfuls beansprouts
Small handful garlic chives cut into 1 cm lengths
2 cloves garlic
Small handful chives, finely chopped


Konbu Butter:

Pre-soften butter and mix together all ingredients until well blended.

Konbu Beef:

Season steaks before pan frying until medium rare. Rest the beef.

In a separate pan, saute the garlic, followed by the beansprouts and garlic chives, with a touch of soy and salt and pepper, for 1 minute.

Heat the knob of butter in the beef pan, add the beef and coat with the butter.

Slice the beef thinly. Place the beansprouts on a plate and fan out the beef slices. Pour the konbu butter sauce over the beef and garnish with chopped chives.

Recipe provided by Ocha

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