Chef Saito's Japanese Cedar-infused Steak [Japanese Cooking] - Dining with the Chef

Watch the full episode for more details on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/shows/2019433/?cid=wohk-yt-2603-dwc433-hp Learn more about Japan on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2603-dwc433-hp A twist on a regular steak. Chef Saito introduces a dish infused with the aroma of Japanese cedar, creating a distinctly Japanese flavor that delights the palate. * * * * * * * * * * * * * * * * * * * * * * * * Japanese Cedar-infused Steak Serves: 2 INGREDIENTS: - 300 gm. lean beef fillets - 2-4 shiitake mushrooms - 80 gm. naganegi long onion - 70 gm. carrot - 20 gm. watercress - 2-4 sheets of sugi wood (8 x 10 mm) - Salt, pepper, vegetable oil, egg whites, - grated daikon radish, ponzu soy sauce, as needed Directions: 1.Add salad oil to a frying pan and heat over medium heat. First, brown the beef on both sides. 2.Remove the steaks and use the remaining oil in the pan to fry the vegetables. Cook slowly until browned. 3.Arrange the meat and vegetables on the parchment paper and cedar board. 4.Heat in a preheated oven at 250 degrees for about 5 minutes. 5.Garnish with watercress to add color and fragrance. Japanese Cedar-infused Tofu Steak Serves: 2 INGREDIENTS: - 200 gm. momen tofu (firm tofu) - Flour, as needed - 2-4 shiitake mushrooms - 80 gm. naganegi long onion - 70 gm. carrot - 20 gm. watercress - 2-4 sheets of sugi wood (8 x 10 mm) - Salt, pepper, vegetable oil, egg whites, - grated daikon radish, ponzu soy sauce, as needed Directions: 1.Add vegetable oil to a frying pan and place over medium heat. Add the tofu. 2.Stir-fry the vegetables in a frying pan until well browned. 3.Arrange the tofu and vegetables on the parchment paper and cedar board. 4.Heat in a preheated oven at 250 degrees for about 5 minutes. 5.Garnish with watercress to add color and fragrance.