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Japanese Beef with Steamed Eggplant & Pickled Ginger Brown Butter

Serves 6


  • 750g beef eye fillet
  • 15g shichimi (Japanese spice mix)
  • 2 tablespoons olive oil
  • 70g Australian butter
  • 4 cloves garlic, crushed
  • 60ml sake
  • 40ml mirin
  • 125g Australian butter, extra
  • 30g pickled ginger, roughly chopped
  • salt and pepper, to taste
  • finger eggplants, sliced and steamed
  • sushi rice, steamed
  • shredded nori and sesame seeds, to garnish rice
Download Recipe (PDF)


  1. 1. Tightly roll beef in plastic wrap and chill until firm. Unwrap and sprinkle with shichimi. Heat oil in a frying pan over medium-high heat and sear beef all over until well browned. Transfer to an oven tray and bake at 180C for 15-20 minutes or until cooked as desired. Rest in a warm place for 10 minutes before slicing.
  2. 2. Meanwhile, melt butter in a small frying pan over low-medium heat. Add garlic and cook gently for 1-2 minutes or until fragrant and translucent. Pour in sake and mirin; reduce by half.
  3. Add extra butter and stir until melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Stir in pickled ginger. Season to taste.
  4. 3.Serve with sliced beef and eggplant drizzled with ginger butter and top rice with sesame seeds and nori.


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