Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a Easy dish, hatsudai-style beef rump steak with shiso. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Hatsudai-style Beef Rump Steak with Shiso is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Hatsudai-style Beef Rump Steak with Shiso is something that I’ve loved my entire life.

Great recipe for Hatsudai-style Beef Rump Steak with Shiso. I wanted to make something that was easy to make but still fancy. I came up with this recipe on my own. -Use a cut of meat with very little fat, such as rump or fillet. -There aren't any particularly difficult steps in this.

To get started with this particular recipe, we must prepare a few components. You can have hatsudai-style beef rump steak with shiso using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Hatsudai-style Beef Rump Steak with Shiso:

1. Prepare rice cooker cup of raw rice White rice
2. Get Garlic
3. Make ready Beef rump
4. Get Sake
5. Prepare Soy sauce
6. Get Butter
7. Get to 4 Shiso leaves
8. Prepare Salt and pepper

Full of flavour, rump roast is succulent and tender when roasted or diced for casseroles. Find loads of easy beef rump steak recipes to make the most out of this economical and flavourful cut. We have delicious ideas for cooking rump steak in everything A wonderful slow cooker recipe, which is so simple to put together. Rump steak is slowly cooked with mushrooms in a soured cream sauce.

Instructions to make Hatsudai-style Beef Rump Steak with Shiso:

1. Cook the rice slightly firm. Finely chop the garlic. Heat oil (not listed) in a pan and sauté the rice and garlic. Lightly season with salt and pepper.
2. Season the meat with salt and pepper. Heat oil in a pan on high and saute the meat. Once it's nice and brown, flip over.
3. When both sides of the meat are browned, lower the heat to low and add the sake. Cover with a lid and steam.
4. After 1 or 2 minutes, remove from heat.
5. Serve the garlic rice and beef on a warmed plate.
6. Add soy sauce and turn the heat back on. Scrape the bottom of the pan to mix in any meat flavor left on the pan (deglaze the pan).
7. When the sauce has come to a simmer, turn off the heat. Add in the butter and let it melt. The sauce is finished!
8. Pour the sauce over the steak.
9. Garnish with shiso leaves sliced into 5 mm strips. Season with pepper to taste.

In this beef section we have a great range of products from the Rump of the animal. Coming from the top section of the hindquarter of the cow, the rump is typically a little firmer compared to the classic steak cuts like fillet or ribeye but packs an abundance of succulent flavours. Bite-sized beef steak, Diced Beef Steak is a Japanese invention. It is easy to pick up with chopsticks. Wasabi flavoured sauce and a sauce with grated onion, apple and garlic are both soy-based and bring Japanese flavour to the steak, which is otherwise a typical Western-style dish.

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