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1
Take the meat out of the refrigerator at least 2 hours before cooking to bring it to room temperature.
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2
This is essential.
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3
Finely shred the lettuce and lightly soak in water.
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4
Thoroughly drain and let chill in the refrigerator to get crispy.
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5
Finely chop the beef fat.
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6
You can probably get beef fat for free from the butcher.
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7
If you don't have any, you can use butter instead and skip the next step.
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8
Put half of the chopped beef fat into the frying pan and cook over medium heat until melted.
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9
If you cut off the steak's fat and cook it until crispy, it has an umami flavor.
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10
Once the beef fat has melted, add the garlic.
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11
When fragrant, turn the heat to high, add the rice, and cook.
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12
Once the rice has broken up, transfer to a rice bowl.
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13
Clean the frying pan and melt the remaining beef fat over medium heat.
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14
Now, season both of the sides of the meat with salt and pepper.
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15
To ensure the umami flavor comes out, do this just before cooking.
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16
Once the beef fat has melted, turn the heat to the highest level.
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17
Once the pan starts smoking, remove the lumps of beef fat and start cooking the meat.
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18
Cook well without moving until browned, then flip it over.
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19
When you flip it over, cover it with a lid and place the pan on top of a wrung-out dampened towel.
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20
When the temperature in the pan has fallen slightly, reduce the heat to medium-low and steam the meat.
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21
It should take about 30 seconds to a 1 minute.
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22
It will depend on how thick your meat is.
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23
Remove the lid and return the heat to the highest level.
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24
Once the heat has risen enough, add the brandy and flambe.
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25
You may omit this step.
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26
Transfer the meat to a plate.
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27
Add the [Sauce] ingredients to the pan and heat until it begins to boil.
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28
Reduce the heat and continue heating while mixing until the juices from the meat are evenly blended with the sauce.
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29
Top the rice with the sauce, cut the meat, and put the meat on top of the rice.
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30
If you cut the meat right after removing from the pan, the juices will pour out, so give it some time.
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31
Finally, pour the remaining sauce over the meat to finish!
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32
You can also use yakiniku kalbi, as well as other flavorings!
