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Japanese Mirai Beef With Yuzu Truffle & Crispy Onions Recipe

Name: Nobu - Caesars New Orleans Japanese Mirai Beef With Yuzu Truffle & Crispy Onions Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb Mirai (Wagyu-style) beef steak, trimmed, 1–1.25 inch thick; 2 tbsp soy sauce (low-sodium); 1 tbsp mirin; 1 tbsp sake; 1 tsp light brown sugar; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp neutral oil (grapeseed or canola); 2 tbsp yuzu juice (fresh or bottled); 1 tsp white truffle oil; 1 tsp rice vinegar; 1 tsp light soy sauce; 1 tsp sesame oil (toasted); 1 tbsp vegetable oil (neutral); 1 tsp honey; 1 tsp fine sea salt; 0.5 tsp black pepper, freshly ground; 1 cup yellow onion, very thinly sliced; 0.5 cup all-purpose flour; 1 tbsp cornstarch; 0.25 tsp baking powder; 0.5 cup cold sparkling water; 2 each ice cubes (optional to keep batter cold); 1 cup neutral oil for frying; 0.5 tsp fine sea salt; 1 cup microgreens (mizuna or baby arugula); 2 tbsp scallions, thinly sliced; 1 tsp toasted sesame seeds; 0 to taste kosher salt, to taste; 0.5 tsp fresh yuzu zest (optional)

Inspired by Nobu - Caesars New Orleans

Time45m

Serves2

Make Japanese Mirai Beef With Yuzu Truffle & Crispy Onions Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

1 lb Mirai (Wagyu-style) beef steak, trimmed, 1–1.25 inch thick

2 tbsp soy sauce (low-sodium)

1 tbsp Mirin

1 tbsp Sake

1 tsp light brown sugar

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tsp neutral oil (grapeseed or canola)

Yuzu Truffle Dressing

2 tbsp yuzu juice (fresh or bottled)

1 tsp white truffle oil

1 tsp Rice vinegar

1 tsp light soy sauce

1 tsp sesame oil (toasted)

1 tbsp vegetable oil (neutral)

1 tsp Honey

1 tsp fine sea salt

1/2 tsp Black pepper, freshly ground

Crispy Onions

1 cup yellow onion, very thinly sliced

1/2 cup 00 bread flour

1 tbsp Cornstarch

1/4 tsp Baking powder

1/2 cup cold sparkling water

2 each ice cubes (optional to keep batter cold)

1 cup neutral oil for frying

1/2 tsp fine sea salt

Garnish & Serving

1 cup microgreens (mizuna or baby arugula)

2 tbsp scallions, thinly sliced

1 tsp toasted sesame seeds

0 to taste kosher salt, to taste

1/2 tsp fresh yuzu zest (optional)

Method

Beef & Marinade

Prepare marinade

In a shallow dish combine soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic and 1 tsp neutral oil. Whisk until sugar dissolves.

Marinate beef

Pat the beef dry with paper towel. Place the steak in the dish and spoon marinade over both sides. Cover and refrigerate for 20–30 minutes (do not over-marinate; short time to flavor without breaking down fat). Remove steak from fridge 20 minutes before cooking to come closer to room temperature.

Sear

Heat a heavy skillet or cast-iron pan over high heat until smoking lightly. Wipe excess marinade from steak and pat dry again. Add a teaspoon of neutral oil to pan and sear steak 2–3 minutes per side for medium-rare (adjust to thickness and desired doneness). For a 1" steak aim for an internal temperature of 125–130°F (52–54°C) for medium-rare. If steak is thicker, sear sides briefly for even crust.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes. Slice thinly across the grain into 1/8–1/4" slices and keep warm.

Yuzu Truffle Dressing

While steak rests, whisk together yuzu juice, white truffle oil, rice vinegar, light soy sauce, sesame oil, vegetable oil and honey in a small bowl. Season with fine sea salt and freshly ground black pepper. Taste and adjust balance: more yuzu for acidity, a touch more honey for sweetness, or a drop more truffle oil for aromatics. Keep at room temperature.

Crispy Onions

Make batter and heat oil

Fill a medium saucepan with neutral oil to a depth of 1–1.5 inches (or use a deep skillet). Heat oil to 350°F (175°C). In a bowl combine flour, cornstarch and baking powder. Add cold sparkling water and a couple of ice cubes if desired; stir briefly — batter should be slightly lumpy and chilled.

Coat and fry

Toss very thinly sliced onions lightly with 1/2 tsp fine sea salt. Working in small batches, dip handfuls of onion into the chilled batter, shaking off excess, and gently lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate to drain. While still warm, season lightly with a pinch more salt.

Keep crisp

If making ahead, keep fried onions on a wire rack in a low oven (200°F/95°C) for up to 30 minutes to preserve crispness; do not cover tightly.

Assemble & Serve

Arrange a bed of microgreens or mizuna on the serving plate(s). Fan sliced beef over the greens in one or two layers. Drizzle the yuzu truffle dressing sparingly over the beef — you want an aromatic finish without overwhelming the beef's fat.

Scatter crispy onions over the beef for texture. Sprinkle sliced scallions and toasted sesame seeds. Finish with a light grating of yuzu zest (if using) and a final pinch of kosher salt to taste.

Serve immediately while beef is warm and onions are crisp. Suggestion: accompany with steamed rice or a small mound of pickled daikon to cut richness.