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Roast beef bowl | Transcription of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Beef peach chunks (thickness about 4-5 cm) : About 500g
olive oil : 1 tsp
Red wine or liquor : 4 tbsp
(A) Salt : 1 tsp
(A) Coarse ground pepper : 1/4 teaspoon
Onions (sliced) : 1 piece (200g)
(B) Soy sauce : 5 tbsp
(B) Sugar : 3 tbsp
(B) Olive oil : 1 tablespoon
(B) Grated garlic : 1/2 teaspoon
(B) Granule kelp dashi stock : 1/4 teaspoon
(B) Coarse ground pepper : a little
(C) Mayonnaise : 4 tbsp
Grated cheese : 2 tsp
wasabi : 1 tablespoon
water : 1 tablespoon
Grated garlic : 1 tsp

Time required

15minutes

Procedure

1) Put the meat at room temperature 00:33
Remove the beef from the refrigerator 3 to 6 hours before baking and leave it at room temperature until it is completely cold.
2) Season 00:44
Incorporate (A).
3) Bake 00:48
Put olive oil in a 26 cm frying pan, heat on high heat, add meat, and bake on medium heat for about 3 minutes until browned. If it is about to burn, reduce the heat. Add sake, cover with a steam-proof lid, and steam over low heat for about 7 minutes. Open the lid, stab the fork in the center of the meat and wait for about 10 seconds, then immediately put the tip of the fork on the lower lip and it will be slightly warm, and if you touch it with your finger and the meat is taut Put only the meat on aluminum foil cut to a length of 30 cm, wrap it tightly, let it rest for 1 hour at room temperature, and heat it with residual heat.
4) Make the sauce 02:36
Make onion sauce and wasabi mayonnaise sauce. Put the onions in a heat-resistant bowl, wrap them, heat them in a microwave oven at 600w for 3 minutes, add (B) and let them cool at room temperature. Make wasabi mayonnaise sauce by matching (C) with cocotte.
5) Serve 04:15
Place the green leaf on the bowl and pour warm rice on it. Remove the beef from 2 from the aluminum, slice it into thin slices with a thickness of 1 mm, and stack the meat in a circle for about 1 cm. Put the egg yolk in the middle, sprinkle the onion sauce of 3 on the whole, and sprinkle with black pepper. Sprinkle with 3 wasabi mayonnaise sauce if you like.

Point

・ When returning the meat, return it to room temperature until it is completely cold to the touch. Note that if the meat is too cold, it will not cook to the center.
・ If the beef is 6 cm thick, add 1 minute, if the beef is 7 cm thick, add 2 minutes, and add steaming time of about 1 minute per 1 cm. After steaming, if you stab a fork and feel cold, or if you feel it is not firm to the touch, it is still in a raw state, so steam it for an additional minute and see how it looks.
・ The sauce is made by mixing hot onions and seasonings and cooling, so that the onions are soaked in flavor and become an excellent and delicious sauce.
・ If you add lemon juice, wasabi, and grated cheese to mayonnaise, it becomes a horseradish-style sauce. If it remains, it is delicious to put on a salad and use it as a dressing.