Japanese Steaks with Ginger Miso Mustard
I can’t tell you how much I love this Ginger Miso Mustard. It’s insanely good (if I do say so myself). Creamy, savoury, sharp with a real ginger kick.
It’s the perfect foil for a meaty steak and some simply cooked green veg. It’s also fab with fish. And I love it for an unusual take on my poached eggs.
I like the full ginger punch of the 2 tablespoons, but if you’re not the biggest ginger fan, best to start smaller – you can always add more!
There are 7 ingredients here but one is oil which I don’t count in my 6 (along with salt and pepper).
- 3 tablespoons wholegrain or other mustard
- 3 tablespoons white miso paste
- 1-2 tablespoons grated ginger
- 2 tablespoons rice or white wine vinegar
- 6 tablespoons neutral flavoured oil
- 2 bunches broccolini or Chinese broccoli
- 2 minute steaks
- To make dressing, place mustard, miso, ginger, vinegar and oil in a jar and puree with your stick blender. OR put the lid on and shake vigorously.
- Trim broccolini / chinese broccoli. Bring about 1cm (1/2in) salted water to the boil in the frying pan you’re going to use for the steaks or a medium saucepan. Add veg and cover. Cook for 3-5 minutes or until the veg are no longer super crunchy. Drain.
- Wipe out the pan and return to the stove. Increase the heat to high. Rub steaks with oil and when the pan is very hot, cook the steaks for 1 minute on each side. OR until browned and cooked to your liking.
- Slice steaks and toss with the broccoli and dressing. Divide between two plates and enjoy!
WINE MATCH: An icy cold Japanese beer or glass of sake.
Variations & Substitutions
6-ingredients - I don't count oil, salt and pepper as ingredients.
Short on time - cook the steaks and broccoli at the same time in two different pans.
different veg - I've used broccolini in the photo, however any cooked green veg would work. Regular broccoli, bok choy, even cooked cabbage or cauliflower. If it's asparagus season go for it!
different meat - chicken breast or thigh fillets will work.
pescetarian - great with salmon or white fish.
5-ingredients / über simple - skip the miso and make a ginger mustard dressing instead. Season generously with salt to replace the salt you would normally get from the miso.
no miso paste - either skip it or replace with 1 tablespoon soy sauce.
more substantial (carb lovers) - serve with steamed rice or cooked noodles.
more substantial (low carb) - brilliant with toasted walnuts or macadamias. Also good with almonds, or try it with smashed avocado.
no ginger - the miso mustard dressing it lovely on its own. Or substitute a small finely crushed clove of garlic.
extra fancy - serve with toasted sesame seeds and finely sliced nori (seaweed) sheets.
You could make the sauce in advance and keep it in the fridge for up to 2 weeks. Broccolini can also be steamed ahead and then warmed. Best to cook the steaks fresh!
Have fun in the kitchen!