Garlic Beef
Recipe courtesy of Nobuhiro Mori (Hasaki)
In this corner, Japanese chefs from restaurants in the Tri-State area share their secret recipes of home-style Japanese dishes with you.
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This month, Mr. Nobuhiro Mori, executive chef of Hasaki, shares his recipe for Garlic Beef, an original East-meets-West dish that maximizes the essence of garlic. He uses garlic in two different ways to add depth of flavor to the dish. Chef Mori’s Garlic Beef recipe reflects his philosophy of taking time to prepare and finishing quickly and simply. “You can finish this dish in two minutes if you cook the garlic oil and garlic soy sauce in advance,” says Chef Mori. The garlic oil and soy sauce can both be preserved for a while, so you can make a large amount and use them to sauté fish, chicken, and vegetables. The nutty, full-bodied flavor of these garlic-sautéed dishes makes them the perfect toppings for donburi (rice bowls).
Hasaki
210 E. 9th St. (bet. 2nd & 3rd Aves.), New York, NY 10003
TEL: 212-473-3327
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Ingredients (serves one or two)
5 oz. thinly sliced beef
[Garlic oil]
3 oz. olive oil
1 clove garlic
[Garlic soy sauce]
3 oz. mirin
3 oz. sake
3 oz. soy sauce
1 clove garlic
Steps
1. Heat olive oil and thinly sliced garlic in pan at low heat until garlic slices brown.
2. Strain garlic oil to remove garlic slices. Keep garlic slices on side.
3. Put mirin and sake into saucepan and bring to boil. Flambé to burn off alcohol.
4. Add soy sauce and mashed garlic into mirin and sake mixture to make garlic soy sauce.
5. Heat garlic oil in pan until it smokes. Sauté beef.
6. Once beef is cooked, add garlic soy sauce and bring to boil. Once boiling, remove from heat.
7. Place beef and sauce on plate and arrange garlic slices on top.
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