Simple but delicious. It's a teriyaki caramel pan sauce made with soy sauce, mirin, worcestershire sauce, honey, garlic, and brown sugar. I frequently add a splash of sake to elevate the flavor as well. The steak is a simple flat iron, which I think pairs super well because it's perfect for slicing thinly and is still ultra-tender rare. The egg was cured in a soy/yuzu mixture for about 4 hours, which left a jammy exterior and a runny inside. To make the sauce, I started by caramelizing some brown sugar in a pan while cooking my steak. After the garlic butter basting, I incorporated the rest of the sauce ingredients, letting them thicken before mixing in the caramel. It makes for a wonderful savory sweet sauce.
by wilddivinekitchen
7 Comments
I’d spread the green onion out a little more instead of the line, but otherwise look great! Good job, chef!
I’d switch out the green leaf on the egg for some togarashi
Interesting that the sauce gets listed before the protein.
When I read your descriptions it’s in Patrick Bateman’s voice.
I am not a chef but I wonder how this would look with the scallions cut and curled lengthwise, into kind of like curly “hairs”. I feel like the horizontal cut is very similar to the cut of the steak, while a vertical cut could provide some contrast.
That being said, this looks solid already, I wish I could achieve that eggyolk in the rice thing
Thought it said fuckin teriyaki camel
I hope you’ll excuse me as I’m not a professional chef. I tend to think blue plating looks great for lots of meat in general, but I am by no means an expert. I must ask though; where does one find camel steaks? How do cuts work in comparison to beef? I am quite unfamiliar in this regard.