Have you ever had Japanese-style roast beef? I’ve lived in England, the birthplace of roast beef, for several years, and I can tell you the Japanese version is an entirely different thing.
I’m thrilled to share this recipe with you today, especially since I recently found out that my local supermarket is selling Japanese beef rounds at a great price.
Don’t worry though – while I’m using wagyu beef, you can make this dish with any good quality beef you have access to. If you’re familiar with traditional Western-style roast beef, you might be surprised by this Japanese interpretation.
Enjoy this as a special occasion like Japanese-inspired Christmas!
What is Japanese Style Roast Beef
So, what makes Japanese-style roast beef unique?
It’s all about the Japanese home cooking traditions. Since most Japanese households don’t have conventional ovens, this version is prepared entirely on the stovetop – no roasting required!
Another thing that sets it apart is that it’s usually served cold, and the meat is thinly sliced and comes with a tasty soy sauce-based dressing and a bit of wasabi for that signature Japanese touch.
When my wife tasted this dish, she said it was similar to sashimi. I can see where she gets the idea. It’s served rare, goes great with wasabi (and rice), and it’s tender and addictive!
Lately, this dish has become pretty popular as a topping for rice bowls. It’s called “roast beef don,” which is basically a bowl of rice with sliced roast beef on top. The recipe I’m sharing today is perfectly suited for this trendy way too!
Key Ingredients & Substitution Ideas
- Beef Roasting Joint: I used beef round for this recipe because it’s lean, flavorful, and it’s perfect for our preparation method. I managed to get wagyu beef for a good price which is why my joint has marbling fat, but it’s not required and you can use any cuts suitable for a classic roast beef.
- Aromatics: The fresh, fragrant combination of Japanese negi (or regular leek) – using just the dark green portion, garlic cloves, and fresh ginger root.
- Broth Base: Dashi stock, soy sauce, mirin, sake, and light brown sugar.
- Serving Sauce: Freshly grated daikon radish and finely chopped white portions of Japanese negi (or regular leek).
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese-style Roast Beef at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
STEP
Preparation and Seasoning
Use a fork to poke some holes in the beef block’s surface.
Sprinkle on the salt and pepper, then let it rest until it reaches room temperature (approx 30 minutes, shorter in summer).
Heat a little bit of oil in a frying pan over medium heat. Sear the beef on all sides until it’s nicely browned and has a tasty crust.
Throw all the broth ingredients and the aromatics into the pan.
Bring the mixture to a boil, then turn the heat down low and cover.
Let it simmer for 10 minutes, and make sure to flip the meat halfway through, at the 5-minute mark.
Why this method?
As I said before, a lot of Japanese households don’t have ovens. And there’s actually a Japanese dish called kamorōsu, and this cooking method is similar to how it’s made.
There’s also a similar dish called “beef tataki” (lightly seared beef), but tataki isn’t simmered like this.
Take the meat out of the pan and wrap it up tightly in foil.
Let it cool completely at room temperature.
Slice the beef into thin, even pieces.
Arrange the slices with the sauce and garnish with chopped green onions.
For a modern presentation, serve it over steamed white rice.
I hope you enjoy this Japanese-style roast beef recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Wafu Roast Beef (Japanese Style Roast Beef with Homemade Sauce)
Use Japanese cooking techniques and flavors to create the most tender and flavorful “roast beef” with an umami-packed homemade sauce!
Ingredients
Prevent your screen from going dark
Instructions
Take 450 g beef roasting joint and stab it all over with a fork. Sprinkle it with salt and pepper all over, and rest to room temperature (approx 30 minutes, less in summer).
Heat a frying pan on medium with ½ tbsp cooking oil. Once hot, place the beef in the pan and sear on each side until lightly browned and a thin crust has formed.
Add 2 cloves garlic, 3 slices ginger root, 1 Japanese leek (naganegi) (green part, save the white part for later), 120 ml dashi stock, 4 tbsp Japanese soy sauce (koikuchi shoyu), 4 tbsp sakeand 4 tbsp mirin to the pan. Bring the mixture to a boil.
Once boiling, lower the heat to simmer and cover with a lid. Simmer for 10 minutes, turning the meat over halfway through.
Remove the beef from the pan and wrap it tightly with foil. Allow it to cool to room temperature. Remove the garlic, ginger and leek, and discard. Save the sauce for later.
Once cooled, unwrap the beef and discard the foil. Place the beef in a sealable bag and add the leftover sauce. Marinate in the refrigerator for at least 6 hours, preferably overnight.
Once marinated, take the meat out of the bag and pour the leftover marinade into a pan. Finely dice the leftover white part of the leek, and add it to the sauce. Bring to a boil and let it bubble for 2-3 minutes or until slightly reduced and thickened.
Turn off the heat and add 4 tbsp grated daikon radish. Mix well and serve hot or cold according to your preference.
Cut the beef into thin even slices.
Arrange the slices on serving plates and top with the sauce, a sprinkle of finely chopped green onions and a small blob of wasabi. Enjoy!
