Get the recipe here
Our family at home in Philadelphia might disown us for messing with the classic Philly cheese steak. But we think this Japanese-inspired version stays true to the spirit of the original.
Steak (strip steak or another cut)
1 red chili pepper
2,5 cm piece fresh ginger
2 cloves garlic
1 lime, juiced
1 dl soy sauce
Dash salt and pepper
½ package silken tofu
1,5 dl miso paste
2 tablespoons rice vinegar
1 tablespoon wasabi powder
Oil for frying
1,5 dl ketchup
3 tablespoons sriracha
6 Shiitake mushrooms
0,5 dl sesame seeds
1 hero roll
Thinly slice the steak. Put the steak in a bowl.
Zest the chili pepper, ginger, and garlic onto the steak with a microplane. Add the lime juice, soy sauce, and salt and pepper to the bowl. Toss to combine. Let sit for at least 10 minutes.
Preheat skillet; zip with oil. Cook steak in skillet. It cooks quicker than you think if you’ve sliced it thin enough, so keep an eye on it!
Sauté shiitake mushrooms; zip with soy. Hit with salt and pepper.
Add all ingredients to food processor or blender and mix until super smooth. Pour into zip bottle.
Thinly slice shallots and fry in oil until golden. Drain on paper towels and sprinkle with wasabi powder.
Combine ketchup and sriracha in empty zip bottle and shake until combined.
Cut hero roll down the center but not all the way through. Stuff with the cooked steak and sauteed shiitake mushrooms. Top with crispy shallots. Zip with spicy ketchup and tofu cheese sauce, and garnish with microgreens. Indulge!
Monday, 08. June 2015