welp, summer never really came this year! we were hoping for a toasty indian summer, but it’s already chilly in the mornings and at night, and we can no longer do our sunday suppers on the patio.
so! we made one last grilled dish to bid our non-existent summer farewell.
usually when we eat chirashi, it’s made with unagi or smoked salmon on top, but we wanted to do something a little different. after doing a quick search for different chirashi sushi on Cookpad, we stumbled upon a bunch of steak chirashi recipes. pairing beef with sushi rice is super non-traditional, but it’s hearty and tastes great! the char from the steak marinade makes it soooooo amazing. everything is easy and is just a matter of having your mise en place ready.
marinade recipe from ravenous couple
A. 3-4 tbsp minced garlic
A. 1.5 tbsp sugar
A. 2 tbsp oyster sauce
A. 1 tbsp fish sauce
A. 1 tbsp sesame oil
A. 1 tbsp soy sauce
1 pound beef tenderloin
2 cups sushi rice
1 small carrot, shredded and blanched (or microwaved till tender)
shiso leaves, chiffonade
2~3 tbsp sesame seeds
optional – myoga (flower ginger)
1. combine ingredients A and mix to combine. Pour into a bag with tenderloin. Massage gently and let marinade for 30 minutes to an hour.
2. make sushi rice – mix blanched carrots and sesame seeds with the finished rice until ingredients are distributed evenly. set aside with a wet towel on top.
3. beat eggs. heat a small pan over medium heat, oil well, and pour in eggs to form a thin layer, as if you were making a dinky little omelet. cover pan with lid until the eggs are cooked through. slide out onto a cutting board and repeat until you cook up all the eggs. cool, then layer eggs and cut into thin strips.
4. grill your steak to medium rare~medium. let rest for 20 minutes, then slice into 1/4 inch slices.
5. build your sushi. make a small round of rice, top with shredded omelet, then gently arrange steak slices on top. sprinkle some chiffonade shiso leaves and voila! it’s time to nosh.