Hatsudai-style Beef Rump Steak with Shiso

Hatsudai-style Beef Rump Steak with Shiso

I grilled beef rump, topped it with a soy-butter sauce, and paired it with garlic rice. This is a Hatsudai Food Lab specialty, so it's Tokyo-style.

Ingredients: 2 servings

White rice
1 rice cooker cup of raw rice (180 ml)
1 clove
Beef rump
300 g
100 ml
Soy sauce
1 tablespoon
2 teaspoons
Shiso leaves
3 to 4
Salt and pepper
to taste


1. Cook the rice slightly firm. Finely chop the garlic. Heat oil (not listed) in a pan and sauté the rice and garlic. Lightly season with salt and pepper.
2. Season the meat with salt and pepper. Heat oil in a pan on high and saute the meat. Once it's nice and brown, flip over.
3. When both sides of the meat are browned, lower the heat to low and add the sake. Cover with a lid and steam.
4. After 1 or 2 minutes, remove from heat.
5. Serve the garlic rice and beef on a warmed plate.
6. Add soy sauce and turn the heat back on. Scrape the bottom of the pan to mix in any meat flavor left on the pan (deglaze the pan).
7. When the sauce has come to a simmer, turn off the heat. Add in the butter and let it melt. The sauce is finished!
8. Pour the sauce over the steak.
9. Garnish with shiso leaves sliced into 5 mm strips. Season with pepper to taste.

Story Behind this Recipe

I wanted to make something that was easy to make but still fancy. I came up with this recipe on my own.