Description
Wafu Roast Beef is a Japanese-inspired roast beef dish featuring a tender beef roasting joint simmered in a flavorful sauce made with dashi, soy sauce, sake, mirin, and aromatic aromatics like garlic, ginger, and Japanese leeks. The beef is seared and then gently simmered to absorb the rich umami flavors, chilled to marinate, and served thinly sliced with a refreshing grated daikon and leek sauce, garnished with green onions and optional wasabi for a bright and satisfying meal. This dish pairs beautifully with sushi rice or cold soba noodles, making it a perfect fusion of classic Japanese tastes and Western roast beef tradition.
Ingredients
Scale
Beef and Marinade
- 900 g beef roasting joint (top round or similar)
- Salt and black pepper, to taste
- 1 tbsp neutral cooking oil
- 4 cloves garlic, roughly chopped
- 6 slices ginger root
Sauce
- 2 Japanese leeks (use green parts for simmering)
- 240 ml dashi stock
- 8 tbsp soy sauce
- 8 tbsp sake
- 8 tbsp mirin
Finishing and Garnish
- 8 tbsp grated daikon (daikon oroshi)
- White part of 2 Japanese leeks, finely diced
- Chopped green onions, to garnish
- Wasabi (optional)
- 1 tbsp yuzu juice or lemon juice (optional, for brightness in sauce)
- 1 tsp sesame oil (optional, for a toasty note)
- Toasted sesame seeds or crispy shallots (optional garnish)
Serving Suggestions
- Sushi rice or cold soba noodles, for serving
Instructions
- Marinate Beef: Rub the beef roasting joint with salt and black pepper, then let it rest at room temperature for about 15-30 minutes to allow the seasoning to penetrate the meat evenly.
- Sear: Heat the neutral cooking oil in a pan over medium-high heat. Add the roughly chopped garlic and ginger slices. Sear the beef on all sides until nicely browned, locking in the juices and flavor.
- Simmer Sauce Base: In a pot, combine the dashi stock, soy sauce, sake, mirin, green parts of the Japanese leeks, garlic, and ginger. Add the seared beef to the pot and gently simmer over low heat for 20 minutes, turning the beef occasionally to ensure even cooking and flavor absorption.
- Cool & Marinate: Remove the beef from the pot and let it rest. Strain the simmering sauce to remove solids, then chill the beef in the sauce for at least 6 hours or overnight to marinate thoroughly and deepen the flavors.
- Slice & Serve: Thinly slice the rested beef. Mix the strained sauce with freshly grated daikon and finely diced white leek. Serve the beef topped with this refreshing sauce, garnished with chopped green onions and a dab of wasabi if desired. For extra flavor, add yuzu or lemon juice to the sauce along with sesame oil, and garnish with toasted sesame seeds or crispy shallots. Enjoy over sushi rice or cold soba noodles for a complete meal.
Notes
- Allowing the beef to marinate overnight enhances the tenderness and flavor.
- Use a sharp knife to slice the beef thinly for the best texture and presentation.
- Yuzu juice or lemon adds brightness and balances the richness of the beef.
- Sesame oil and garnishes like toasted sesame seeds or crispy shallots add depth and texture.
- Serve chilled or at room temperature for best flavor contrast.
- Substitute daikon with horseradish if unavailable for a similar spicy kick.
- Use top round or a similar roasting cut for tender results; avoid very tough cuts.
