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!
Prep Time
35 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
leeks
1 spring onion
spring onion
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens highlighted by † (sesame, gluten, soya, mustard)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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!
2
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!
3
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
4
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
5
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
6
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
7
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
8
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