Dice with Delicious: A Taste of Tokyo's Izakaya-Style Saikoro Garlic Steak
Details
Diced, seared, and dangerously garlicky beef bites.
Ingredients
Instructions
Prepare the Toppings
Begin by preparing your garnishes. Thinly slice the garlic cloves. Peel and grate the daikon radish, gently squeezing to remove excess liquid. Finely chop the green onion.
Fry the Garlic Chips
In a large frying pan over medium heat, add the neutral oil. Once the oil is warm, add the sliced garlic and fry until golden brown and crisp. Be careful not to burn them. Remove the garlic chips with a slotted spoon and set them on a paper towel to drain, leaving the fragrant garlic-infused oil in the pan.
Sear the Steak
Trim the steak and cut it into 1 to 1.5-inch cubes (like dice, or "saikoro"). Pat the cubes dry and season them generously with salt and pepper. Turn the heat under the frying pan to high. Once the garlic oil is smoking slightly, carefully place the beef cubes in the pan in a single layer. Sear for about 1 minute per side, until browned and a crust forms.
Deglaze and Finish
Pour the sake into the pan to deglaze, shaking the pan to distribute it evenly. For a medium-rare finish, immediately transfer the steak to a serving plate. If you prefer it more cooked, continue to cook for another minute.
Serve
To serve, top the hot steak cubes with the crispy fried garlic chips, a mound of the grated daikon, and a sprinkle of chopped green onions. If desired, add a few Korean chili threads for a touch of color. Just before eating, pour the ponzu sauce over the grated daikon.
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