This simple Japanese-inspired dish showcases wasabi's punchy, delicious heat. You'll transform it into a quick sauce, and serve it over seared steak, sticky rice and slow-roasted leeks. Delish!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||4.7 g|
|Protein||9.5 g||39.5 g|
|Salt||0.31 g||1.29 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Whilst the rice is starting to boil, preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
While the rice is cooking, chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves
Cut the halved leek[s] into rough bite-sized pieces
Cut 1 piece of tin foil approx. the size of an A3 sheet of paper
Lay the chopped leeks in the middle of the tin foil with a pinch of salt and the toasted sesame oil and add to a baking tray
Scrunch the edges of the tin foil together around the leeks to form a sealed parcel
Put the tray in the oven for 25 min or until the leeks have softened – these are your slow-roasted leeks
Meanwhile, combine the soy sauce, mirin, half of the wasabi paste (save the rest for later!) and 1 tbsp [2 tbsp] sugar and give everything a good mix up – this is your wasabi sauce
Trim, then slice the spring onion[s] finely
Pat the rump steaks dry with kitchen paper, drizzle them with vegetable oil and season with a pinch of salt on both sides
Heat a large, wide-based pan (preferably non-stick) over a high heat
Once very hot, add the steaks to the pan
For rare, cook for 2 min max on each side
For medium-rare, cook for 2-3 min on each side
For medium, cook for 3-4 min on each side
Once the steaks are cooked, transfer them to a plate to rest
Whilst the steaks are resting, remove the pan from the heat, add the Chinese rice wine and cook for 30 secs
Tip: This will help to cool down the pan!
Return the pan to a medium-low heat, add the wasabi sauce and cook for 2-3 min or until starting to thicken
Add the remaining wasabi paste, resting juices and a knob of butter and cook for 1-2 further or until glossy
Slice the rested steak
Serve the sliced steak over the sticky rice and garnish with the sliced spring onion
Drizzle the wasabi sauce all over
Add the slow-roasted leeks to a small bowl and garnish with the shichimi togarashi (can't handle the heat? Go easy!)