Bata Yaki with Ponzu Sauce – an Easy way to Entertain

By Sandy Hu

Until Sunday night, Special Fork is holding a sweepstakes, giving away a prize package of a year’s supply of delicious Kerrygold Butter and cheeses, imported from Ireland, courtesy of Kerrygold! It’s easy to enter the sweepstakes. Our recipe below is a novel – and scrumptious – way to use Kerrygold Butter.

A one-skillet meal cooked at the table is an easy way to entertain a few friends. If you don’t have an electric skillet, gather your guests in the kitchen and cook while you chat.

“Bata” is the Japanese word for butter, and “yaki” describes cooking on direct heat. This recipe calls for ½ cup of butter, which may seem like a lot, but remember there will be butter left in the pan and in the serving dish so all of it isn’t consumed, unless you choose to.

Since butter is a key component of this dish, be sure to use a high-quality butter, such as Irish butter, for the best flavor. The ponzu sauce, a combination of soy sauce and citrus juices, adds a fresh counterpoint to this rich dish.

Accompany with steamed rice and serve fresh fruit for dessert.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Bata Yaki with Ponzu Sauce
Serves 4

¼ cup naturally brewed soy sauce
2 tablespoons freshly squeezed orange juice
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
½ cup (1/4 pound) butter
1 pound boneless rib eye steak, sliced thinly against the grain
12 green onions, green part only, cut in 1-inch lengths
8 ounces bean sprouts
8 ounces mushrooms, sliced ¼-inch thick
12 ounces napa cabbage, cut crosswise in ½-inch strips (8 cups)

For the ponzu sauce: Combine soy sauce, orange and lemon juices and vinegar. Divide in four small bowls for dipping.

For the bata yaki: Melt half the butter over medium heat in a large electric skillet if you’re cooking tableside, or in a large skillet on stovetop. When the butter is sizzling and most of it has melted, add the beef and cook until just brown on both sides, about 3 minutes. Remove to serving platter with slotted spoon.

Add green onions and cook just until wilted, about 1 minute. Remove to serving platter. Add bean sprouts and cook another minute, just until wilted, adding half the remaining butter if the pan seems dry. Remove to serving platter. Add mushrooms and cook until lightly browned, adding remaining butter if needed, about 3 minutes. Remove to serving platter. Add cabbage and cook until crisp-tender, about 2 minutes more.

Serve immediately with ponzu sauce.

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