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IzakaYa Steak
 
RecipeBeef Cuts
IzakaYa Steak
Yield: Makes 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Miso Glaze: 
Combine marinade ingredients. Reserve 3/4 cup for Miso Butter Sauce Reserve and refrigerate remaining glaze for brushing on beef during grilling.

Yield: 3 cups
Shiro (white) miso2 cups
Mirin 1/2 cup
Sake1/2 cup
Reduced-sodium soy sauce1/2 cup
Scallion Oil: 
Place all ingredients in blender; blend until completely puréed. Do not strain. Transfer to squeeze bottle; refrigerate.

Yield: 1/2 cup *
Grapeseed oil or canola1/2 cup
Chopped scallions, white and green parts1/2 cup
Kosher salt1/8 teaspoon
Wasabi Potato Salad: 
Cover potatoes with cold, salted water. Bring to a boil; reduce heat and simmer until just tender. Drain and cool. Whisk together mayonnaise and wasabi paste. Fold together potatoes, wasabi mayonnaise, edamame, eggs and scallions.

Yield: 4 -1/2 quarts
Peeled, cubed russet potatoes (3/4-inch)6 pounds
Reduced-fat mayonnaise 3 cups
Wasabi paste1/4 cup
Shelled edamame, blanched6 cups
Hard-cooked eggs, coarsely chopped16 each
Chopped scallions2 cups
Miso-Butter Sauce: 
Sauté garlic in oil over medium heat in a small saucepan until cooked and very lightly browned. Immediately add soy sauce, sake, and mirin; simmer 10 seconds. Add dashi broth and marinade; simmer 30 seconds. Remove from heat, add butter and stir gently to incorporate. Hold slightly warm.

Yield: 3 cups
Thinly sliced garlic “half-moons”6 tablespoons
Grapeseed oil3 tablespoons
Reduced-sodium soy sauce 1/2 cup
Sake2 tablespoons
Mirin2 tablespoons
Dashi Broth*1-1/2 cups
Reserved Miso Marinade3/4 cup
Cold unsalted butter6 tablespoons
  
Per Order: Grill 1 steak to medium rare to medium doneness, brushing steak occasionally with about 1-1/2 tablespoons Miso Glaze. Carve steak into 1/2-inch thick slices. Plate generous 3/4 cup Wasabi Potato Salad; fan steak alongside. Drizzle 2 tablespoons Miso Butter Sauce over steak and drizzle plate with 1 teaspoon Scallion Oil. Garnish with 1 shiso leaf and 1 teaspoon scallions.
Ribeye cap steak (IMPS/NAMP1112D) (6 ounces each) 24 each or 9 pounds
Tempura shiso leaves24 each
Julienned scallions1/2 cup

*  Scallion Oil is best the same day as it’s served.

*  If using dashi powder, reconstitute using 1 teaspoon per 1 cup hot water.


Nutrition information per serving: 776 calories; 45 g fat(12 g saturated fat; 12 g monounsaturated fat); 239 mg cholesterol; 1320 mg sodium; 43 g carbohydrate; 4.7 g fiber; 45 g protein; 8.2 mg niacin; 0.9 mg vitamin B6; 4.5 mg vitamin B12; 6.0 mg iron; 52.0 mg selenium; 13.1 mg zinc; 118.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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