Wafu Japanese Style Steak

Ingredients (2 servings)

• 2 x 150g steak (rump, rib-eye, sirloin etc.)
  
• 1 tsp. butter
• 1 tsp. oil

Ingredients for marinade

• 100ml shoyu Japanese soy sauce
• 50ml mirin
• 1/2 onion, peeled
• 1/2 apple, peeled
• 1 clove of garlic
• A chestnut sized piece of ginger

Method

1. Grate all the ingredients for the marinade by hand/food processor and set aside in a deep tray.
2. Score both sides of the steaks in a criss-cross pattern then add to the tray to marinade for 5 minutes.
3. Heat a frying pan and add the butter and oil, then cook the steaks for 2 minutes each side. Set aside on a serving dish.
4. Add the remaining marinade to the pan, bring to the boil, then drizzle over the steak.

Serve with buttered spinach and a bowl of rice, or of course with chips and salad leaves. Cut the steak into strips if serving with chopsticks.

© 2013 Setonaikai Trading

Potato with Fenugreek

Ingredients (2 servings)

• 2 tsp. ghee
• 2-3 potatoes, peeled and diced
• 1 tsp. cumin  seeds
• 2 tsp. grated ginger
• 2-3 fresh chillies, finely chopped
• Salt
• 100ml water
• 3 tbsp. dried fenugreek leaves, rinsed and drained
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. turmeric
• 1/4 tsp. amchoor, mango powder
• Coriander leaves (optional)

Method

1. Heat the ghee in a frying pan. Add the potatoes, cumin seeds, ginger, chillies and salt and cook over a medium heat for 5 minutes.
2. Add the water to the frying pan then cover and cook over a low heat until the potatoes are almost cooked.
3. Stir in the fenugreek leaves, cumin, coriander, turmeric and amchoor and cook for a further 10 minutes.
4. Garnish with coriander leaves if desired.

The"Tonsui Dipping Bowl Stripe" used in the photograph is available instore and online.


© 2013 Setonaikai Trading