Yoshoku Steak

East meets West in this sweet, tangy steak recipe originally created by the Imperial Hotel Tokyo.

Japanese Style Steak

I came across this recipe from a Japanese cookbook and it’s quickly become a favorite.

The origin of the dish dates back to 1936, after Japan had opened up to Western influences during the Meiji period.

A Russian actor and opera star, Feodor Chaliapin, was staying at the grand Imperial Hotel Tokyo when he requested a classic steak dinner.

Although beef is traditionally not prepared as a huge slab of meat in Japan, the chef obliged and created this unique twist:

A Western-style steak tenderized, seared and topped with onions caramelized in traditional Japanese seasonings.

The opera star was wowed and yoshoku steak became a permanent addition to the Imperial Hotel’s dinner menu.

Yoshoku Steak Recipe Video

serve with rice and a side salad

How to Make Yoshoku Steak

The first time I made this recipe, I couldn’t get enough.

I love steak and usually eat it the classic way – medium rare, seared with rosemary or thyme and basted in lots and lots of butter.

It’s always delicious but also quite heavy.

So I really like this version – still a classic steak dinner but with less butter.

Instead, the steak is accompanied by a rich onion jam sauce that gives it tons of flavor.

Slow-cooked caramelized onions and a trio of classic Japanese seasonings give the steak a umami like flavor bomb.

first slow cook the onions until caramelized, then create the sauce by combining equal parts soy sauce + mirin. reduce, and add a splash of rice vinegar

Yoshoku

In Japanese cuisine, yōshoku means Western food.

It refers to western-style cuisine cooked in Japan, sort of like fusion food.

Typically, it incorporates meat as an integral part of the dish (Japanese food is typically more vegetable forward).

While there are common yōshoku dishes in Japan, this steak recipe isn’t widely known… but I think it should be!

It’s powerfully savory, hearty and comforting without the overt-richness of an American steak dinner.

Here’s how to make yōshoku (western style) steak.

cook the steak the classic Western way, by searing in a hot pan on one side until browned. then flip, add in your garlic and aromatics, and baste in butter

Japanese Style Steak

I adapted this recipe by reducing the butter significantly.

I also opted to skip flattening the steak.

While the original calls for tenderizing the meat by gently pounding on it with the back of a knife, I like a thick cut 2″+ steak!

The sauce is packed with savory sweet, salty and sour flavor, so to me thick slices of ribeye deliver equal ratios of meat to sauce.

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