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FIRE-GRILLED OMUGI STRIPLOIN WITH AGEDASHI CAPSICUM

Serves
4
Prep
10mins
Cook
35mins
DIFFICULTY
medium
Ingredients
  • 4 x Omugi striploin steaks
  • sea salt flakes and freshly-ground white pepper
  • 1 Tbsp sesame oil
  • 2 red capsicums
  • 1½ cup dashi broth
  • ¼ cup light soy sauce
  • 1 Tbsp mirin
  • 2 tsp honey
  • 1 cup plain flour
  • 1 egg
  • vegetable oil for deep-frying
  • toasted black sesame seeds and sliced green shallots, to serve
Method
  • Season the steaks generously with salt and white pepper, then rub with sesame oil. Set aside for 10 minutes to marinate. Cook the capsicums over a hot barbecue grill until blackened. Put in a bowl and cover with cling film. Peel and seed when cool.
  • Combine the dashi, soy, mirin and honey in a small saucepan and simmer gently over a moderate heat. Whisk the flour, egg and 1 cup ice-cold water in a bowl, without overmixing. Dip strips of the capsicum in the batter, then fry in hot (180C) vegetable oil for 1 minute, until pale golden. Drain on kitchen paper.
  • Cook the steaks over a hot barbecue grill for 3 minutes each side, until medium-rare. Pour the broth into bowls and top with the capsicum pieces. Serve with the steak topped with black sesame seeds and sliced green shallots.
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