Chirashi Scattered Steak
Today’s beef is all about balance, and today’s center of the plate is, well, more centered than ever. Consider sushi rice, topped Japanese-style with a scattering of classic sushi ingredients and slices of pan-roasted, miso-marinated Beef Petite Tender. The zen of sushi meets the yen of steak.
Yield: 24 servings
|Marinade:|| || |
|Shiro (white) miso||3 cups|
|Grated fresh ginger||3/4 cup|
|Beef Shoulder Petite Tenders (IMPS/NAMP 114F, PSO 1)||9 pounds|
|Lotus Root Pickles:|| |
Combine 3 cups water and 2 Tbsp vinegar in saucepan; bring to a simmer. Add lotus root; cook 10 to 15 seconds or until slightly translucent but still crisp. Drain and cool.
Combine 1/2 cup vinegar and 1/2 cup mirin in non-reactive saucepan; bring to a boil. Pour over lotus root; add chilies. Refrigerate, covered, 2 hours or overnight.
|Seasoned rice vinegar||2 tablespoons|
|Lotus root, peeled, sliced 1/16-inch thick||1 pound|
|Seasoned rice vinegar||3/4 cup|
|Small dried red chili pods, sliced into thin rings||3 each|
|Marinated Shiitake Mushrooms:|| |
Combine all ingredients in saucepan; bring to a simmer. Place parchment paper round directly on surface of mushrooms. Simmer 30 to 40 minutes or until mushrooms are tender. Drain and cool; cut mushrooms into quarters. Refrigerate until ready to use.
|Shiitake mushrooms, stemmed||8 ounces|
|Reduced Sodium soy sauce||2 cups|
|Wasabi Mayonnaise:|| |
Whisk all ingredients in bowl until blended. Pour into squeeze bottle. Refrigerate until ready to use.
Yield: 3 cups
|Prepared wasabi||1/3 cup|
|Sushi Rice:|| |
Cook rice with water in rice cooker. Spread out hot rice in shallow bowl. Add vinegar gradually, folding gently with spatula until rice is cool and vinegar is absorbed. Cover; do not refrigerate.
Yield: 24 cups
|Uncooked sushi rice||2 quarts|
|Water||2 1/2 quarts|
|Seasoned rice vinegar||2 cups|
| || |
Remove 1 petite tender from marinade. Heat 1 tsp oil in sauté pan over medium-high heat. Add petite tender and brown on all sides. Roast in 400°F oven to medium rare to medium doneness. Carve petite tender into 1/4-inch-thick slices.
Mound 1 cup Sushi Rice in center of place. Place 1 Tbsp Marinated Shiitake Mushrooms over rice. Fan beef slices around rice. Scatter 1 Tbsp tamago, 1 Tbsp peas, 1 Tbsp daikon, 2 tsp ginger and about 5 pieces Pickled Lotus Root over and round beef.
Drizzle with 2 Tbsp Wasabi Mayonnaise; sprinkle with 1 tsp nori.
|Canola oil||1/2 cup|
|Julienned tamago (sweet Japanese omelet)||1 1/2 cups|
|Julienned blanched sugar snap peas||1 1/2 cups|
|Julienned daikon||1 1/2 cups|
|Pckled ginger ||1 cup|
|Julienned nori||1/2 cup|
Nutrition information per serving: 586 calories; 22 g fat(3 g saturated fat; 4 g monounsaturated fat); 90 mg cholesterol; 1597 mg sodium; 77 g carbohydrate; 3.9 g fiber; 10 g protein; 2.9 mg niacin; 0.2 mg vitamin B6; 0.2 mg vitamin B12; 2.2 mg iron; 14.5 mg selenium; 1.1 mg zinc; 68.2 mg choline.
This recipe is an excellent source of protein and selenium; and a good source of fiber, niacin, vitamin B6, vitamin B12, iron and choline