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Medium
30 MIN
Shiitake mushroom powder is easy to make. Start with dried shiitakes and grind in a food processor or blender until fully pulverized into a powder.
Ingredients
SERVINGS: 4
For the dashi
- 1 quart water
- 1-2 sheets kombu
- 1 cup bonito flakes
For the miso-braised daikon radish
- 1 pound daikon radish
- 4 shiitake mushrooms, stems removed
- 1-1/2 tablespoons red miso (hacho miso)
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 cups dashi
For the steak
- 1 (16-ounce) ribeye
- 1/4 cup shiitake mushroom powder
- 2 tablespoons cooking oil
- 1/4 cup unsalted butter
- Large flake sea salt to taste
- Thinly sliced scallions, for garnish
Instructions
To make dashi:
1. Pour water into a small saucepan. Add kombu and set over medium-high heat. Simmer for 30 minutes – be sure water doesn’t come to a boil.
2. Remove kombu and add bonito flakes. Remove from heat and steep 15 minutes. Strain liquid through a paper towel-lined sieve and set aside. Save strained bonito flakes to dehydrate later for homemade furikake.
To make miso-braised daikon radish:
3. Peel and cut daikon radish into ½-inch-thick rounds.
4. In a large saucepan, stir together miso, soy sauce, sugar and prepared dashi. Add daikon radish pieces and bring to a simmer over medium heat. Cook daikon for 45 minutes, turning slices over after about 20 minutes to ensure even braising.
To prepare steak:
5. While daikon is braising, pat steak dry and coat in enough shiitake powder to cover the surface.
6. Set a large sauté pan over medium-high heat and add oil. Sear steak on each side, flipping every minute to ensure the mushroom powder doesn’t over-caramelize.
7. Once the steak is a deep golden brown on the outside, lower heat to medium-low and add butter. When butter starts to foam, carefully tilt pan towards you and baste steak away from you. Do this until steak almost reaches your preferred internal doneness. Set steak aside to rest for 10 minutes.
To serve:
8. Slice steak into ½-inch-thick slices and season with sea salt to taste. Set steak on a serving dish alongside braised daikon radish and shiitake mushrooms. Pour over the reduced braising liquid and garnish with scallions.
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