Saikoro Steak with Garlic and Soy Butter (Japanese Steak Bites)

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Ingredients

1 lb steak, about 1 inch thick at room temperature (ribeye, tenderloin or sirloin)
1 1/2 tbsp neutral oil
1 bulb of garlic
kosher salt
ground black pepper
2 tbsp sake
2 tbsp mirin or 2 tsp sugar
1 1/2 – 2 tbsp Japanese soy sauce
2 tbsp unsalted butter
2 inch piece of daikon, for serving

1
Peel the skin of the daikon. Grate the daikon and strain the liquid. Set aside.
2
Cut the steak into 1-inch (3 cm) cubes. Season with salt and pepper and set aside.
3
Thinly slice the garlic using a mini mandolin or knife. Heat oil in a pan over medium heat. Add sliced garlic and cook until golden brown. Remove garlic chips with a slotted spoon and place on a paper towel to remove excess oil.
4
Increase heat to high. Add the steak cubes to the pan in a single layer. Sear for 1 minute, then flip and cook for another 30-60 seconds until browned but still tender. Remove the steak from the pan, wrap in foil, and set aside to rest.
5
Lower the heat to medium. Add sake and mirin (or sugar) to the same pan and let it simmer for 30 seconds. Stir in soy sauce, then add butter, stirring until melted.
6
Toss the steak cubes in the sauce to coat evenly.
7
Plate the steak and drizzle the sauce on top.
8
Garnish with garlic chips and a side of grated daikon (optional).