Yoshoku Steak

Yoshoku Steak

0 reviews
READY IN 25 mins
PREP TIME 10 mins
COOK TIME 15 mins

As someone who had lived in different countries and met people from different walks of life who love food in all angles, my palate acquired the diversity of flavors. I went out of my way learning authentic food but that knowledge whet my appetite to try something that redefines cooking.

Yoshoku Steak

That is where fusion food comes in. The food is prepared in a traditional Western style with the use of continental cuisine ingredients. In this case, it is the Western way of cooking a steak infused with Japanese flavors. They call that YOSHOKU. 

Yoshoku Steak

I may be a full blooded Filipino ergo, Asian but that does not mean I am able to read Japanese. So i rely on the English transliteration which sometimes I find by the shelves. If not, I just ask them bluntly to show me the ones I need. It does not hurt to ask so knock yourself out and grab what you need in an Asian store so you can start making this quick and easy Yoshoku Steak.


  • 2 Sirloin Steaks
  • Salt and Pepper
  • 3 Tbsp Butter
  • 1 Medium Vidalia Onion, finely chopped
  • 2 cloves garlic, grated/pressed
  • 1/4 Cup Mirin
  • 1/4 Cup Soy Sauce
  • 1 tsp Rice Vinegar
  • 1 tbsp Veg. oil
  • Parsley, chopped for garnish


  • 1Season both sides of the steaks with salt and pepper.
  • 2In a cast iron pan or skillet, melt butter on a medium heat and saute garlic and onions until translucent.
  • 3Pour the mirin and soy sauce and vinegar and cook for at least 1 min.
  • 4Transfer to a bowl and set aside.
  • 5In the same pan, melt the remaining butter then add the oil so it would prevent the butter from burning.
  • 6Lay the steak on the pan and cook for 3-4 mins each side depending on the thickness of your steak and doneness you prefer.
  • 7Transfer to a cutting board to rest and do the same for the other steak.
  • 8Pour the sauce back in to the skillet to absorb the extra flavors from the steak.
  • 9Transfer the steaks on your plates and top with the sauce. Garnish with parsley.