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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from San Francisco Chronicle
Servings: 1 or 2
I know this is a recipe for a rib-eye steak, but let's be honest and call this recipe what it is: a well-designed umami bomb. It's one the richest, meatiest things I've eaten in a while, and it's all thanks to some proper cooking technique and the interaction of shiitake mushrooms, soy sauce, and rib-eye. Everything combines to create ultra umami, that glorious fifth taste.
This recipe from the San Francisco Chronicle manages to keep everything simple. Some shiitakes mushrooms are sauteed with shallots in the beginning before being removed. Then the steaks are cooked in the flavored oil. The mushrooms are returned, along with a big glug of soy sauce, to cook until they get nicely coated.
You don't even need salt. There's enough in the low-sodium soy sauce to make everything properly seasoned. Serve this with some plain rice and maybe some steamed broccoli, and watch how the sauce starts making everything taste good. Broccoli have never tasted so meaty! Each grain of rice becomes important.
2 teaspoons canola oil
¼ cup shallots, thinly sliced
10 medium-sized shiitake mushrooms, stems removed, thinly sliced
2 teaspoons olive oil
1 boneless rib-eye — about 8 ounces
3 tablespoons low-sodium soy sauce
Steamed rice
Pour the canola oil into a large skillet over medium-high heat. Toss in the shallots and the shiitakes. Cook until they are soft, about 2 minutes. Remove and set aside.
Pour the olive oil into the skillet. When hot, add the steak. Sear for 2 to 3 minutes a side. Remove the steak and set aside.
Turn the heat to medium. Add the mushrooms and shallots back in. Pour in the soy sauce. Let cook until it coats the mushrooms in a sauce.
Slice the steak into ¼-inch strips and plate. Pour the mushroom and soy sauce on top. Serve with white rice.