Fillet steak Japan style
EIMO Prado the proprietor of Wasabi, a new Japanese restauarant in Muyenga takes us through the preparation of fillet steak with vegetables cooked the Japanese way.
By Roger Mugisha
EIMO Prado the proprietor of Wasabi, a new Japanese restauarant in Muyenga takes us through the preparation of fillet steak with vegetables cooked the Japanese way.
Ingredients
Marinade mixture: lemon juice, black pepper, soy sauce.
Vegetables: okra, egg plant, Chinese cabbage, spinach, cabbages, onions and beetroot.
Since the choice of meat is fillet steak (boneless fish), the Japanese always prefer to marinate it first so that it acquires extra-tenderness that will be depicted in its final taste.
“Soak the various fillet steaks into a marinate bowl consisting of lemon juice, black pepper and soy sauce and leave it to settle for five hours or overnight preferably in the fridge.
“This is done so that every bit of the steak consumes an element of the marinate,†Prado says.
Once removed from the fridge, proceed to pan fry the steak over a low fire after sprinkling some olive oil on the pan.
Remember to turn the steak on both sides, so that it cooks right (slowly and continuously) for five minutes. After five minutes it is ready to serve.
The vegetables also require minimal cooking; simply wash them clean and place a slice of butter into the pan, then pour the vegetables into the heated butter.
Stir fry for three minutes, sprinkle some salt and pepper and serve.
EIMO Prado the proprietor of Wasabi, a new Japanese restauarant in Muyenga takes us through the preparation of fillet steak with vegetables cooked the Japanese way.
Ingredients
Marinade mixture: lemon juice, black pepper, soy sauce.
Vegetables: okra, egg plant, Chinese cabbage, spinach, cabbages, onions and beetroot.
Since the choice of meat is fillet steak (boneless fish), the Japanese always prefer to marinate it first so that it acquires extra-tenderness that will be depicted in its final taste.
“Soak the various fillet steaks into a marinate bowl consisting of lemon juice, black pepper and soy sauce and leave it to settle for five hours or overnight preferably in the fridge.
“This is done so that every bit of the steak consumes an element of the marinate,†Prado says.
Once removed from the fridge, proceed to pan fry the steak over a low fire after sprinkling some olive oil on the pan.
Remember to turn the steak on both sides, so that it cooks right (slowly and continuously) for five minutes. After five minutes it is ready to serve.
The vegetables also require minimal cooking; simply wash them clean and place a slice of butter into the pan, then pour the vegetables into the heated butter.
Stir fry for three minutes, sprinkle some salt and pepper and serve.