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–+ servings

Wafu Roast Beef (Japanese Style Roast Beef with Homemade Sauce)

Prep Time30 minutes
Cook Time20 minutes
Marinating Time6 hours
Total Time6 hours 50 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Instructions 

  • Take 450 g beef roasting joint and stab it all over with a fork. Sprinkle it with salt and pepper all over, and rest to room temperature (approx 30 minutes, less in summer).
    A block of beef round seasoned with salt and pepper on a cream rectangular plate with green brush design
  • Heat a frying pan on medium with ½ tbsp cooking oil. Once hot, place the beef in the pan and sear on each side until lightly browned and a thin crust has formed.
    Seared beef round in a frying pan on the stove
  • Add 2 cloves garlic, 3 slices ginger root, 1 Japanese leek (naganegi) (green part, save the white part for later), 120 ml dashi stock, 4 tbsp Japanese soy sauce (koikuchi shoyu), 4 tbsp sake, 1 tsp light brown sugar, and 4 tbsp mirin to the pan. Bring the mixture to a boil.
    Seared beef round in a frying pan with sauce, Japanese leeks, ginger and garlic
  • Once boiling, lower the heat to simmer and cover with a lid. Simmer for 10 minutes, turning the meat over halfway through.
    Seared beef round in sauce with aromatics in a frying pan covered with a lid on the stove
  • Remove the beef from the pan and wrap it tightly with foil. Leave the beef and marinade to cool to room temperature.
    Japanese roast beef wrapped with foil on a rectangular cream plate with Japanese brush design
  • Once cooled, unwrap the beef and discard the foil. Remove the garlic, ginger and leek from the sauce and discard. Place the beef in a sealable bag and pour in the sauce. Marinate in the refrigerator for at least 6 hours, preferably overnight.
    Japanese-style roast beef marinating in sauce in a sealable freezer bag
  • Take the meat out of the bag and pour the leftover marinade into a pan. Finely dice the leftover white part of the leek, and add it to the sauce. Bring to a boil and let it bubble for 2-3 minutes or until slightly reduced and thickened.
    Cooking Japanese "wafu" roast beef sauce in a frying pan
  • Turn off the heat and add 4 tbsp grated daikon radish (daikon oroshi). Mix well and serve hot or cold according to your preference.
    Adding grated daikon radish to reduced wafu roast beef sauce in a frying pan on the stove
  • Cut the beef into thin slices, a similar thickness to deli meats if you can.
    Japanese-style roast beef thinly sliced on a wooden chopping board with knife
  • Arrange the slices on serving plates and top with the sauce, a sprinkle of finely chopped green onions and a small blob of wasabi. Enjoy!
    A slice of Japanese style roast beef cooked rare held up with wooden chopsticks

Notes

If you're worried about doneness, use an instant-read thermometer and stop the gentle simmer around medium-rare. The meat will continue to cook slightly as it rests and chills.
Chill the beef thoroughly before slicing, then cut very thinly.
If the sauce tastes too strong after reducing, loosen it with a splash of water or dashi before adding the grated daikon. Its natural juices will further mellow the saltiness.
Store sliced beef in an airtight container for up to 3 days with the sauce kept separate, avoid freezing.
Serving ideas: Traditional miso soup, Spinach ohitashi, Hiyayakko (chilled tofu with toppings), Simmered kabocha squash