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Steak and Peach Salad Umeshu Pairing by Erin

 

One of my fondest memories from my summers in Japan involve my grandmother making her own umeshu - a plum liqueur - which she would sip on the rocks.

 

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Whenever I introduce my friends to sake, or Japanese spirits more generally, I usually start off with umeshu. Its acerbic sweetness sets it apart from other, often harsher, plum-based liqueurs without being too sugary that it ventures into being an alcopop. Great on its own, mixed with soda water or as part of a spritz, umeshu tastes, to me at least, like an understated summer evening. It evokes memories of easy conversations, perhaps with the light scent of citronella incense and the sleepy aftermath of a day in the sun.

When thinking of the right dish to pair with an umeshu cocktail, I decided on a simple steak salad - one that requires minimal washing up. By preparing everything in the same pan, we can rely on clean up being a relaxed affair, too.

The most time-consuming part is the marinade. You can do it for up to 24 hours before, but even an hour works - the longer, the better.

 

 

Serves Two

 

For the Pan

 

2 Steaks (around 250g each) - I opted for the ribeye

50g Hazelnuts

50g Shishito peppers

1 Tbsp miso paste

1 Tbsp soy sauce

1 Clove of garlic (crushed)

1 Tbsp sake (or sherry)

1 Tsp honey

Salt and Pepper

 

For the Bowl

 

1 Peach

1 Bag of spinach (around 80g)

1 Bag of rocket

50g Goat's Cheese

Juice of 1 Lemon

Extra Virgin Olive Oil

 

 

For the Pan - Method

 

In a sealed container, place the marinade ingredients (miso, soy sauce, garlic, sake, honey) along with the steaks, and season well. Up to 24 hours is ideal, but marinate at least one hour beforehand, ensuring that the steaks are at room temperature before you begin cooking.

 

I have a cast-iron skillet, which is my pan of choice for making steaks, but any pan that retains heat will be ideal, as we'll be using the residual heat for the hazelnuts and the Shishito peppers.

 

Using a paper towel, dab away the excess miso paste from the steaks, so they don't burn before cooking the steaks to your personal preference (I like mine rare). While the steaks rest, take the pan off the heat. Thrown in the peppers and the hazelnuts straight into the pan, so they are coated in the rich steak oil and residue that is left behind. We just want the peppers to blister slightly while retaining a bit of crunch and for the hazelnuts to lightly toast.

 

 

For the Bowl - Method

 

Chop the remaining ingredients - the peach, greens, goats cheese, and toss in a bowl with lemon juice and a good quality olive oil. By the time the steak has rested (around five minutes after it's been cooked), it is ready to be sliced into thin strips and placed on top of the salad, along with the peppers and hazelnuts.

 

Sparkling

£29.90
⭐️ £27.90 (member price)

 

Erin Niimi Longhurst
🇬🇧🇯🇵
 

Based in London

Learn More About Erin

Erin Niimi Longhurst is a British/Japanese author in New York and London.

Her work has been featured in the BBC, Vogue, Stylist, El Mundo, Elle Vietnam and MarthaStewart.com. She is also a Director at a digital agency, working with purpose-led organisations in strategy development, helping them use social media to reach their goals.

She is the author of Japonisme (HarperCollins, 2018), Omoiyari (HarperCollins, 2020), and A Little Book of Japanese Contentments (Chronicle Books, 2018). Her work is influenced by her dual heritage, and focuses on her passion for food (she is also a trained private chef), Ikigai (finding purpose), Ikebana (flower arranging), and Shinrinyoku (forest bathing).

She is currently in East London, where she lives with her partner and their sausage dog Milhouse.

About The Author

Erin Niimi Longhurst 🇬🇧🇯🇵 

Based in London

Learn More About Erin

Erin Niimi Longhurst is a British/Japanese author in New York and London.

Her work has been featured in the BBC, Vogue, Stylist, El Mundo, Elle Vietnam and MarthaStewart.com. She is also a Director at a digital agency, working with purpose-led organisations in strategy development, helping them use social media to reach their goals.

She is the author of Japonisme (HarperCollins, 2018), Omoiyari (HarperCollins, 2020), and A Little Book of Japanese Contentments (Chronicle Books, 2018). Her work is influenced by her dual heritage, and focuses on her passion for food (she is also a trained private chef), Ikigai (finding purpose), Ikebana (flower arranging), and Shinrinyoku (forest bathing).

She is currently in East London, where she lives with her partner and their sausage dog Milhouse.

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