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SOY-GLAZED OMUGI TOMAHAWK WITH MISO-LEMON SAUCE AND GREEN TEA NOODLES

Serves
4
Prep
10mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 1.4kg Tomahawk steak
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp canola oil
  • ¼ cup sweet soy sauce
  • ½ cup lemon juice
  • ½ cup honey
  • ½ cup sake
  • ½ cup light soy sauce
  • 2 Tbsp white miso paste
  • 280g green tea noodles
  • 1 Tbsp sesame oil
  • 1 tsp rice vinegar
  • 2 tsp black sesame seeds, toasted
  • 2 green shallots, very finely sliced
Method
  • Season the steaks with salt and pepper, then drizzle with canola oil. Cook over a hot barbecue grill for 15 minutes, turning regularly, until medium-rare. Baste the steak with sweet soy sauce during the last 4 minutes of cooking. Set aside to rest for 3 minutes.
  • Combine the lemon juice, honey, sake and light soy sauce in a small saucepan and bring to a simmer over a moderate heat. Cook for 4 minutes, until reduced by one quarter. Whisk in the miso paste.
  • Cook the noodles in a large saucepan of rapidly boiling salted water for 3 minutes, then drain and rinse under cold running water. Mix with the sesame oil, rice vinegar, black sesame seeds and shallots. Carve the Tomahawk and serve with the noodles and sauce.
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