Japanese Steak With Sunomono Recipes

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JAPANESE STEAK WITH SUNOMONO

Sunomono (pronounced soo-noh-moh-noh) is Japanese for vinegared foods. It is a salad made with raw or cooked vegetables, meats, or seafood with a sweet vinaigrette and seasonings. Prep time is minimum chill time.

Provided by Karen From Colorado

Categories     Steak

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12



Japanese Steak With Sunomono image

Steps:

  • To prepare sunomono----------------.
  • Place cucumber in a colander.
  • Sprinkle with salt.
  • Let stand for 20 minutes.
  • Squeeze out liquid.
  • Rinse with water.
  • Squeeze again.
  • Combine vinegar and sugar.
  • Stir until sugar dissolves.
  • Add cucumber, radishes and carrots.
  • Cover and chill for 30 minutes to 2 hours, stirring occasionally.
  • To prepare steaks----------------.
  • Place steaks in a shallow dish.
  • Combine soy sauce, sherry, sesame oil, ginger and garlic.
  • Pour over steaks.
  • Cover and chill for 30 minutes to 2 hours, turning occasionally.
  • Broil or grill steaks to desired doneness.
  • (I also use my rotissorie when I don't grill) Slice across the grain in 1/2 inch thickness.
  • Serve with sunomono.

Nutrition Facts : Calories 515.2, Fat 32.2, SaturatedFat 12.7, Cholesterol 161.6, Sodium 1424.2, Carbohydrate 9.9, Fiber 1.5, Sugar 6, Protein 43.9

1 medium cucumber, peeled, seeded and sliced thin
1/2 teaspoon salt
1/2 cup rice wine vinegar
3 teaspoons sugar
1 cup thinly sliced radish
1/2 cup julienned carrot
3 New York strip steaks (3/4 inch thick)
1/4 cup soy sauce
3 teaspoons dry sherry
1 teaspoon dark sesame oil
1/2 teaspoon ground ginger
1 garlic clove, minced

JAPANESE CUCUMBER SUNOMONO

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

Provided by ChefJackie

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7



Japanese Cucumber Sunomono image

Steps:

  • Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  • Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  • Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  • Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  • Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g

2 large cucumbers
1 teaspoon salt
4 teaspoons white sugar
1 ½ teaspoons minced fresh ginger root
5 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame seeds, or to taste

JAPANESE SESAME STEAK SAUCE

This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!

Provided by labuanlady

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 7



Japanese Sesame Steak Sauce image

Steps:

  • Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 10.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 488.5 mg, Sugar 0.3 g

¼ cup tahini
2 tablespoons soy sauce
1 tablespoon mayonnaise
1 clove garlic, minced
1 ½ teaspoons ground ginger
1 pinch paprika
¼ cup water, or as needed

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