Garlic steak rice

Ingredients

• 400 g good-quality wagyu steak, sirloin or other wagyu steak cut (e.g. rib)
• Salt and black pepper, to season
• 1 tsp vegetable oil
• 25 g butter
• 6 garlic cloves, thinly sliced
• 4 cups cooked short-grain rice (such as koshihikari)
• 3 spring onions, thinly sliced
• Japanese pickles, to serve

For the garlic steak sauce (makes extra)

• 1 tsp vegetable oil
• ½ onion, thinly sliced
• 4 garlic cloves, bruised
• 3 tbsp sugar
• 1 tbsp sake
• ½ cup soy sauce
• 2 tbsp dark soy sauce

Resting time: 10 minutes

Instructions

1. Start with the steak sauce. Heat a small saucepan over medium heat, add the oil, onion and garlic and fry until lightly browned. Add the sugar and sake and bring to a simmer, then add the soy sauces, stirring to dissolve the sugar. Simmer for 2-3 minutes, or until slightly thickened, then remove from the heat and set aside.
2. Heat a large frying pan over medium-high heat. Season the steak well on both sides with salt and pepper. Add the oil to the pan and pan-fry the steak until medium-rare. Remove to a resting tray and pour over about ¼ cup of the garlic steak sauce.
3. With a paper towel, mop up some of the oil in the pan, leaving about 2 tbsp behind. Add the butter and garlic to the pan and fry until the garlic is browned. Add the rice to the pan and fry until the rice is toasted. Season well with salt and remove from the heat.
4. When the steak has rested, slice the steak into 2 cm cubes. Place the steak on top of the rice. Pour over the resting juices and sauce from the resting tray. Season again with salt and plenty of black pepper. Scatter with the spring onions and serve with Japanese pickles.

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