Japanese Steaks with Ginger Miso Mustard
My Irishman has been on a Japanese vibe for his Sunday night cooking adventures. It’s been wonderful to have a reason to expolore the world of Japanese flavours.
I can’t tell you how much I love this Ginger Miso Mustard. It’s insanely good (if I do say so myself). Creamy, savoury, sharp with a real ginger kick. It’s the perfect foil for a meaty steak and some simply cooked green veg.
It’s also fab with fish. And I love it for an unusual take on my poached eggs.
And I like the full ginger punch of the 2 tablespoons, but if you’re not the biggest ginger fan, best to start smaller – you can always add more!
There are 7 ingredients here but one is oil which I don’t count in my 6 (along with salt and pepper).
enough for: 2
takes: 30 minutes
3 tablespoons wholegrain or other mustard
3 tablespoons white miso paste
1-2 tablespoons grated ginger
2 tablespoons rice or white wine vinegar
6 tablespoons neutral flavoured oil
2 bunches broccolini or Chinese broccoli or green beans
2 minute steaks
1. To make dressing, place mustard, miso, ginger, vinegar and oil in a jar and puree with your stick blender. OR put the lid on and shake vigorously.
2. Trim broccolini / chinese broccoli / beans. Bring about 1cm (1/2in) salted water to the boil in the frying pan you’re going to use for the steaks or a medium saucepan. Add veg and cover. Cook for 3-5 minutes or until the veg are no longer super crunchy. Drain.
3. Wipe out the pan and return to the stove. Increase the heat to high. Rub steaks with oil and when the pan is very hot, cook the steaks for 1 minute on each side. OR until browned and cooked to your liking.
4. Slice steaks and toss with the broccoli and dressing. Divide between two plates and enjoy!
WINE MATCH: An icy cold Japanese beer or glass of sake.
Variations & Substitutions
6-ingredients – I don’t count oil, salt and pepper as ingredients.
short on time – cook the steaks and broccoli at the same time in two different pans.
different veg – I’ve used broccolini in the photo, however any cooked green veg would work. Regular broccoli, bok choy, even cooked cabbage or cauliflower. If it’s asparagus season go for it!
different meat – chicken breast or thigh fillets will work.
pescetarian – great with salmon or white fish.
5-ingredients / über simple – skip the miso and make a ginger mustard dressing instead. Season generously with salt to replace the salt you would normally get from the miso.
no miso paste – either skip it or replace with 1 tablespoon soy sauce.
more substantial (carb lovers) – serve with steamed rice or cooked noodles.
more substantial (low carb) – brilliant with toasted walnuts or macadamias. Also good with almonds, cauliflower rice or try it with smashed avocado.
no ginger – the miso mustard dressing it lovely on its own. Or substitute a small finely crushed clove of garlic.
extra fancy – serve with toasted sesame seeds and finely sliced nori (seaweed) sheets.
Waste Avoidance Strategy
wholegrain or other mustard / white miso paste / rice or white wine vinegar / neutral flavoured oil – keep them in the pantry.
grated ginger – freeze it.
broccolini or Chinese broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
steaks – freeze it.
Problem Solving Guide
tough steaks – over cooked steaks will be tough. But sometimes the steak itself will be tough or chewy no matter how perfectly you cook it. So let’s blame the steak! Next time use a different supplier. For now, use a sharp skife to thinly slice the steaks to make chewing easier.
bland – Really? I’m surprised with this sauce. But add more salt if you aren’t happy.
too dry – overcooked steaks. The sauce should mask this.
You could make the sauce in advance and keep it in the fridge for up to 2 weeks. Broccolini can also be steamed ahead and then warmed. Best to cook the steaks fresh!