Pickled ginger
Learn how to make your own pickled ginger to enjoy with sushi. It's easy and keeps in the fridge for a month – you can also add radishes for a pink hue
Miso steak rice bowls
Serves 2
Easy
Prep:
Cook:
Our steak rice bowls are rich with umami flavour. Use any cut of steak you like – we've used fillet here as it's lean but still tender
Skip to ingredients
- 300g sushi rice
- 1 tbsp sesame seedsplus extra to serve
- 3 tsp mirin
- 1 tbsp soy sauce
- 250g fillet steak
- 2 garlic cloves
- 3 baby pak choi
- ½ tbsp white miso
- 60g butter
- 2 tbsp crispy onions
- 2 tbsp pickled ginger
Nutrition: per serving
- kcal980
- fat43g
- saturates23g
- carbs107g
- sugars8glow
- fibre7g
- protein37g
- salt3.14g
Method
step 1
Tip the rice into a sieve and wash under a tap until the water turns clear. Put in a saucepan and pour over 390ml water. Cover with a lid and bring to a boil on a high heat. Reduce the heat to low and simmer for 6 mins, then remove from the heat and leave covered for 10 mins. Stir through the sesame seeds, mirin and soy.
step 2
Meanwhile, heat a non-stick frying pan over a high heat. Rub the steak with a little oil and season with salt. Cook for 3½ mins on each side. Remove and leave to rest for 5 mins, then slice thinly against the grain.
step 3
Meanwhile, thinly slice the garlic and halve the baby pak choi. In a jug, mix the miso with 150ml hot water until dissolved.
step 4
Add the butter and garlic to the steak pan and cook for 3 mins. Nestle in the pak choi and pour over the miso liquid. Bring to a simmer and cook for 3-4 mins. Spoon the rice into bowls. Top with the butter-miso sauce, pak choi, crispy onions and pickled ginger. Finish with extra sesame seeds, if you like.
