Just a delicious bowl of vegetables, sticky umami mushrooms and grilled steak, with a lovely song to soundtrack your summer.
Pokê bowls are about as much of a blank canvas as you could possibly ask for. The real stars of the show here are the mirin & brandy braised mushrooms, and the wild garlic & spring onion oil. You can switch up all of the other ingredients.
Tofu works well instead of steak. Tuna and salmon could easily swap in. You could even fry an omelette with toasted sesame oil and soy sauce, for your protein.
Shopping list (serves 4)
Braised wild mushrooms:
Fancy wild mushrooms (king oyster, morels etc) x 300g
Mirin x 150ml
Brandy x 50ml
Salt
Toasted sesame oil
Teriyaki & garlic steak:
Ribeye steak x 250g
Sirloin steak x 250g
Garlic cloves (minced) x 3
Ginger (minced) x 10g
Toasted sesame oil x 1 tbsp
Black pepper x 1 tbsp
Wild garlic oil:
Wild garlic x 1 large bunch
Spring onion x 1 large bunch
Neutral oil x 150ml
Quinoa (or brown rice) x 400g
Avocados (peeled & chopped) x 2
Cucumber or carrot (diced) x 1
Leafy greens (finely chopped) x 100g
Good quality Kimchi (or other asian pickle) x 150g
Sesame seeds (toasted) x 100g
Crispy onions x 100g
Start by marinating the steaks with the other ingredients, and leave for at least two hours (preferably overnight).
Everything else can be prepared in advance, and stored in the fridge.
Roughly chop the mushrooms and fry with a glug of the sesame oil, in a large frying pan. Season well with salt and continue to cook over a medium heat for 10 minutes. Add the alcohols, and cover. Leave to simmer for 40 minutes. Once cooked, the mushrooms should be soft and coated in a shiny, delicious glaze.
Make the oil by blitzing together the ingredients, and then straining with muslin cloth. Leave to one side until needed, or store in the fridge.
Cook the quinoa as per the instructions on the packet, and once cooled, mix together with a sprinkling of the sesame seeds, half of the leafy greens, and avocados. Dress liberally with the wild garlic oil and season to taste with salt.
When the time comes, heat a griddle pan over a high heat, and fry each steak for 2 minutes on both sides. Leave them to rest for at least five minutes, covered by (but not tightly wrapped in) a sheet of foil. Slice the steaks, ready for plating.
Assemble all of the remaining fresh ingredients with the juicy steak, sticky mushrooms, and kimchi. Finish with a handful of crispy onions and a drizzle of the wild garlic oil.
Enjoy!x
food and tunes 