Instead of turning to Julia Child, I went to Hiroko Shimbo's The Japanese Kitchen. I marinated the trimmed steak in miso, sake and mirin (the steak protectively wrapped in cheesecloth, an interesting method). The fat I trimmed was rendered for a fried brown rice with onions, garlic and Japanese scallions (Shimbo called for shiso, which I grew last year and is otherwise impossible to find out here. Moreover, there were scallions in the vegetable bin). The steak was seared, sliced and served with a reduction of the marinade and a dash more of sake (Shimbo called for brandy, of which I have none).
That I served with Shimbo's a cold stir-fried carrot and burdock and my pickled asparagus.
- The steak was incredible. Even though it was only marinated for three hours, it had a wonderful aroma of miso and some sweetness from the mirin; it was just seared and rosy pink inside. Delicious.
- The fried rice was perfect. It was strong (from the beef fat) and could hold its own against the steak. The Japanese scallions, added at the end, livened it up.
- Pickled asparagus was a sharp contrast to the sweet of the miso and the fat of the steak and rice. And they are perfectly intact and flavorful, fermented ten (!) months ago.
- And then the burdock and carrot: both vegetables regained all of their crunch after cooling. The earthiness of the burdock and the sweetness of the carrot were a perfect match for the pickles and meat, something-in between the two.