Ponzu steak has been a popular addition to the Fowl Mouths menu. Ponzu is a great condiment – a blend of soy sauce, citrus, mirin and stock - that I think goes brilliantly with steak.
My favourite ponzu is The Wasabi Company's champonzu. It includes five different citrus - yuzu, as well as rarer juices such as kabosu and the bitter orange-like daidai.
It works on 3 levels. First, umami with meat. Perfect. Second, the citrus not only adds to the taste but helps start to break down the muscle, tenderising the meat beautifully.
Third, the sugars in the mirin – a sweet rice wine - and citrus create a lovely caramelisation during the cooking, adding yet even more taste.
We use goose skirt (aka bavette) in our kitchen. It's got a great taste and works well if marinated for 24 hours – though even an hour will bring a brilliant result for very little effort.
Ingredients (serves two)
2 steaks, approx 200g each
3 tbsp The Wasabi Company Champonzu
1 clove of garlic
Pinch of pepper
2 shallots, sliced lengthways
Rice to serve
Spring onion and toasted sesame seeds to garnish
Cover steak in marinade ingredients and mix to cover evenly. Refrigerate for up to 24 hours.
Remove steak from marinade, scraping any Bring steak to room temperature for an hour before cooking.
Heat a non-stick pan on high and add steak. I find the marinated meat cooks much quicker than regular meat, and I find 2-and-a-half minutes, turning regularly and moving around in the pan, results in the most beautiful pink finished product.
Remove the steak from the pan and leave to rest for at least six minutes. In the meantime, add sliced shallots into the pan and brown. Add the leftover marinade and cook while moving constantly to prevent them sticking.
Pile the shallots on a bed of rice and add the steak sliced across the grain, on top. Garnish with spring onions and toasted sesame seeds.