All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This dish gets some lovely but subtle flavor from mirin – a slightly sweet Japanese rice wine. When paired with demi-glace and Japanese tonkatsu sauce, the result is a sweet and salty condiment that provides a huge flavor power-up. Fragrant white rice and glazed carrots are perfect foils for sirloin and umami-rich sauce. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until tender, 18-20 minutes.Remove from burner and set aside covered.While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices at an angle.
Pat steaks dry, and season both sides with a pinch of salt and pepper. If using NY strip steak or chicken breasts, follow same instructions.
Cook the Carrot Slices
Bring a medium non-stick pan with 1/4 cup water, carrot slices, butter, and sugar to a boil. Reduce to a simmer, cover, and cook until carrot slices are tender, 5-8 minutes.
If pan becomes dry and carrot slices need more time, add 1/4 cup water and continue cooking, 3-5 minutes.Uncover, raise heat to high, and cook until water is evaporated and carrot slices are glazed, 2-3 minutes.Remove carrot slices to a plate and season with 1/4 tsp. salt. Tent with foil and set aside. Wipe pan clean and reserve.
Cook the Steaks
Return pan used to cook carrot slices to medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan and cook until steaks are well-browned and reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.If using NY strip steak, cook in a medium non-stick pan over medium heat with 2 tsp. olive oil until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. If using chicken breasts, cook in a medium non-stick pan over medium heat with 1 tsp olive oil until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove steaks to a plate and sprinkle with seasoning blend. Rest steaks at least 5 minutes, then slice.If using NY strip steak or chicken breasts, follow same instructions.Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat.
Add 1/4 cup water, tonkatsu sauce, mirin, and demi-glace to hot pan and bring to a simmer. Once simmering, stir constantly until thickened slightly, 1-2 minutes.Remove pan from burner.Plate dish as pictured on front of card, spooning sauce over steak slices. Bon appétit!
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