Golden Ball Yakiniku (Chochin Loin) and Red Cliff Steak

Ingredients

• Marbled sirloin (loin) meat (Thinly sliced for wrapping)
• 2 Egg yolk (Rich, high-quality yolks)
• 2 White rice (Bite-sized portions)
• 200 g Beef steak (Red Cliff) (Thick meat block)
• 200 g Garlic butter sauce (Special house sauce for dipping)
• Alcohol for flambé (High-proof spirit for flaming the steak)

Steps

1. 1

   Prepare the 'Chochin Loin' by taking a thin slice of marbled sirloin and lightly searing it.

2. 2

   Place a bite-sized ball of white rice and a rich egg yolk onto the seared meat, then wrap the meat around them to form a parcel.

3. 3

   For the 'Red Cliff', place the 200g meat block on a hot grill or pan.

4. 4

   Flambé the meat block by adding a small amount of high-proof alcohol and igniting it to sear the exterior quickly.

5. 5

   Cook the steak until it reaches a rare internal temperature.

6. 6

   Serve the sliced rare steak with the special garlic butter sauce.

Notes

This recipe is based on the signature dishes at TOKYO Yakiniku Go. The Chochin Loin is designed to be an 'explosion of flavor' in one bite. The Red Cliff steak is traditionally served very rare.

Nutrition per serving

• main
• yakiniku
• beef
• steak
• Japanese
• high-protein
• dinner