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. Real talk: This exact meal, enjoyed by Chef Jimmy as a teenager, made such a profound impact on him that it set him on the path to become a chef. Totally true.
Bring a small pot with rice and 1 cup water to a boil.
Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner. Fluff rice, and keep covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ½" slices at an angle.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Cook the Carrot
Bring a medium non-stick pan with ¼ cup water, carrot slices, butter, and sugar to a boil. Reduce to a simmer, cover, and cook until carrots are tender, 5-8 minutes.
If pan becomes dry and carrots need more time, add ¼ cup water and continue cooking.
Uncover, raise heat to high, and cook until water is evaporated and carrot is glazed, 2-3 minutes.
Season with a pinch of salt. Remove carrot to a plate 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.
Remove steaks to a plate and sprinkle with seasoning rub.
Rest at least 5 minutes before slicing. Be sure to slice steaks “against the grain,” or perpendicular to the lines of muscle fiber running down the meat. This results in a more tender steak.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steaks to medium heat.
Add ¼ cup water, tonkatsu sauce, mirin, and demi-glace to hot pan. Stir until slightly thickened, 1-2 minutes.
Remove pan from burner.
Plate dish as pictured on front of card. Bon appétit!