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rump steak with soy cured egg and seaweed cooked


rump steak with soy cured egg and seaweed recipe ingredients
  1. To cure the eggs, simply immerse the yolk in the soy and mirin then leave covered for a minimum of 8 hours up to 24 hours.
  2. To make the glaze add the soy sauce, honey, lime and rice wine to a small pan and bring to a gentle simmer and reduce by half before adding the garlic and a finely chopped spring onion, set aside to cool.
  3. Bring steak to room temperature then season with salt and pepper and rub with a little oil.
  4. Take a heavy based frying pan, or BBQ set for direct grilling and on high heat sear the steak for 2 to 3 minutes on each side, it should be soft to touch & rare on the inside.
  5. Char the spring onions at the same time until tender.
  6. Brush the steak with the glaze then leaves to rest for 5 minutes loosely covered with foil then slice very finely and lay on a plate.
  7. Drizzle the dressing over the steak and garnish with a cured egg yolk, charred spring onion and crispy seaweed.

to serve:

• Serve with freshly cooked sticky rice and extra dressing.

rump steak with soy cured egg and seaweed cooked