Description
Wafu Roast Beef is a Japanese-inspired roast beef recipe featuring a tender beef joint simmered gently in a savory sauce made from dashi, soy sauce, sake, and mirin. Infused with aromatic garlic, ginger, and Japanese leeks, this dish is served thinly sliced with a refreshing grated daikon and leek sauce, garnished with green onions and optional wasabi for a flavorful and elegant meal. Perfect served over sushi rice or cold soba noodles.
Ingredients
Scale
Beef and Marinade
- 900 g beef roasting joint (top round or similar)
- Salt, to taste
- Black pepper, to taste
- 1 tbsp neutral cooking oil
- 4 cloves garlic, roughly chopped
- 6 slices ginger root
Sauce
- 2 Japanese leeks (green parts for simmering)
- 240 ml dashi stock
- 8 tbsp soy sauce
- 8 tbsp sake
- 8 tbsp mirin
- White parts of 2 Japanese leeks, finely diced (for sauce)
- 8 tbsp grated daikon (daikon oroshi)
- 1 tbsp yuzu juice or lemon juice (optional, for brightness)
- 1 tsp sesame oil (optional, for toasty note)
Garnish and Serving
- Chopped green onions, to garnish
- Wasabi (optional)
- Toasted sesame seeds or crispy shallots (optional garnish)
- Sushi rice or cold soba noodles, for serving
Instructions
- Marinate Beef: Rub the beef joint generously with salt and black pepper. Allow it to rest at room temperature for about 15-20 minutes to let the seasoning permeate the meat.
- Sear: Heat the neutral cooking oil in a heavy-bottomed pan over medium-high heat. Add the roughly chopped garlic and ginger slices to the pan and sear the beef on all sides until browned, which locks in the juices and adds flavor.
- Simmer Sauce Base: In a separate pot, combine the dashi stock, soy sauce, sake, mirin, the green parts of the Japanese leeks, garlic, and ginger. Place the seared beef into the pot and gently simmer over low heat for 20 minutes, turning the beef occasionally to cook evenly and infuse the flavors.
- Cool & Marinate: Remove the beef from the pot and let it rest. Strain the simmering sauce to remove solids. Chill the beef in the strained sauce for at least 6 hours or overnight to allow the flavors to meld thoroughly.
- Slice & Serve: Thinly slice the chilled beef against the grain. Mix the reserved sauce with grated daikon and finely diced white leek. Serve the sliced beef topped with this sauce mixture, garnished with chopped green onions and a dab of wasabi if desired. For enhancements, add toasted sesame seeds or crispy shallots. Accompany with sushi rice or cold soba noodles for a complete meal.
Notes
- For an extra citrusy brightness, add 1 tablespoon of yuzu juice or lemon juice to the sauce before serving.
- Mixing in 1 teaspoon of sesame oil to the sauce adds a pleasant toasty aroma and depth.
- Thinly slicing the beef ensures tenderness and better flavor absorption.
- This dish can be served cold or at room temperature, making it ideal for preparing ahead.
- Garnishing with toasted sesame seeds or crispy shallots adds a delightful crunch.
