Japanese-Style Surf ’n’ Turf with Furikake Butter
Jasmine Rice & Grilled Honey-Miso Vegetables
Cooking time
30 minutes
Servings
2/4
Calories
1010 /serving
When you’re cooking to impress, surf ’n’ turf is the ultimate statement piece. Earn extra style points by reinterpreting an upscale steakhouse classic through a Japanese lens. Fire up the barbecue to showcase a deluxe duo of beefy filets mignons and big tiger shrimp at their juicy and tender best, and then serve them with furikake-spiced miso-honey butter melting over top. Round it out with grilled eggplant and bok choy bathed in a mélange of miso, honey and rice vinegar, and a mound of warm jasmine rice flecked with more of that furikake.
We will send you:
- 225g Tiger shrimp
- 11oz Filets mignons
- 1 Eggplant
- 2 Scallions
- 225g Baby bok choy
- 20g White miso paste
- 30ml Rice vinegar
- 14g Honey
- 160g Jasmine rice
- 15g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Milk, Sesame, Shrimp, Soy
You will need:
Medium pot
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
47 g
Saturated Fat
18 g
Sodium
2070 mg
Total Carb
88 g
Sugars
17 g
Protein
61 g
Fibre
5 g
Preparation
Cook the rice
Place 3 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the vinegar, ⅓ of the mild furikake and S&P. Fluff and keep warm.
Mise en place
Meanwhile, cut the eggplant into ½ inch rounds. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Thinly slice the scallions, separating the white bottoms and green tops. In a large bowl, season the vegetables by combining the eggplant, bok choy, a drizzle of oil and S&P. To the bowl of softened butter, add ½ the miso, ½ the honey, ½ the white bottoms of the scallions and ½ the remaining mild furikake; stir well.
Grill the filets mignons
Meanwhile, heat the BBQ on high, making sure to oil the grill first. Pat the filets mignons* dry with paper towel; season with S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of olive oil on medium-high), 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan, if using. Reserve the grill pan, if using. Cover and let rest for at least 5 min. before slicing against the grain.
Grill & dress the vegetables
Grill the vegetables on the BBQ (or in the reserved grill pan heated on medium-high, working in batches, adding oil between batches), 1 to 3 min. per side, until browned and tender. Return to the bowl and reserve the grill pan, if using. Add the remaining miso, honey, vinegar and white bottoms of the scallions, and S&P; toss well.
Grill the shrimp
Pat the shrimp** dry with paper towel (remove the shells from the tails if desired); season with the remaining mild furikake and S&P. Grill on the BBQ (or in the reserved grill pan heated with a drizzle of oil on medium-high), 1 to 2 min. per side, until opaque and cooked through.
Finish & serve
To the pot of rice, add ½ the furikake butter; stir well. Divide the rice between your plates. Top with the filets mignons, vegetables and shrimp. Spoon the remaining furikake butter over the filets mignons. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
