Ode to Nigella 8 – Sake Steak and Rice

OK, so I used lamb backstrap and couldn’t find sake anywhere so followed Nigella’s suggestion to use sherry instead. In her intro to this she says it’s one of those dinners she has on high rotation, next to roast chicken. The recipe is one of those you’d probably skim over when drooling over one of Nigella’s cookbooks, but I’m trying really hard to not make this ode a lardfest. On making it, it’s going to be on high rotation in this house too. With lamb, with chicken or if I’m brave enough even with duck as she suggests. It is very very easy and very very tasty and that, my friends, is what it’s all about.

Sake Steak and rice
The rice

  • 200g basmati rice
  • 2 cardamom pods
  • 1-2 tblsp chopped fresh coriander

The steaks

  • 2 x 150g fillet steaks (or lamb backstraps)
  • 1tsp English mustard
  • 2tbsp Worcestershire sauce
  • 1tbsp soy sauce
  • 1tbsp garlic or chilli oil (I used only 2tsp, what with Project Boombalardy and all)

The sauce

  • 60ml sake
  • 1tbsp soy sauce
  • 1/2tsp fish sauce
  • 1tsp Worcestershire sauce
  • 1tsp English mustard
  1. In a freezer bag combine the mustard, Worcestershire, soy and oil with the steaks
  2. Marinate for a few hours or in the fridge for up to two days
  3. Heat a ridged griddle pan and then cook the meat for two minutes only on each side
  4. Remove the steaks and cover tightly, let rest for 10 minutes
  5. For the rice, bruise the cardamom pods and add to the rice then cook according to instructions on packet
  6. For the sauce put the sake in a little saucepan, bring to the boil and cook out the alcohol
  7. Take the pan off the heat and add the remaining ingredients
  8. Add any juices that have come out of the meat to the saucepan
  9. Place the rice on a serving dish
  10. Slice the rested meat and arrange over the rice
  11. Pour over the sauce and sprinkle over the coriander

The meat was meltingly tender (I used the Saltbush lamb I bought at the Grower’s Markets on Saturday) and gloriously pink. Not too rare. The sauce had a wonderful complexity that was all Japanese even though it is essentially very British-centric. Everyone snaffled it. Which was when I realised I’d forgotten to take a photo. Felix offered up the final mouthfuls of his dinner.

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