Wasabi Steak Sauce From A Former Steak Chef
Wasabi Steak Sauce From A Former Steak Chef

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, wasabi steak sauce from a former steak chef. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Wasabi Steak Sauce From A Former Steak Chef is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Wasabi Steak Sauce From A Former Steak Chef is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have wasabi steak sauce from a former steak chef using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Wasabi Steak Sauce From A Former Steak Chef:
  1. Get 2 tbsp Soy sauce
  2. Make ready 2 tbsp Mirin
  3. Prepare 2 tbsp Red wine (or white wine or sake)
  4. Get 1 pinch Sugar
  5. Make ready 2 and 1/2 teaspoons Grated wasabi
Instructions to make Wasabi Steak Sauce From A Former Steak Chef:
  1. For those who would like to cook nice steak perfectly…
  2. Please refer the[Former steak Chef's Recipe! How to Cook Beef Steak!] You can cook super delicious steak!
  3. Mix all ingredients in a bowl. Cooking the wasabi makes it milder, so you can add a little extra.
  4. This is the frying pan after cooked the steak. You can remove any excess oil with a paper towel, but I use as it is.
  5. Put all mixed sauce! Dissolve the wasabi at this stage into sauce!
  6. Bring it to a boil and simmer until thickened.
  7. If you need more wasabi flavor, add extra wasabi at the end. This sauce is probably best when it has been cooled to room temperature. This time, I used it for a beef steak rice bowl.
  8. Please also see[Direct from a Chef! Onion Steak Sauce] - - https://cookpad.com/us/recipes/146942-taught-by-a-chef-onion-steak-sauce

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