Steak is popular among many because of its savory flavor and fatty taste. Among steaks, many people are probably familiar with diced steak, a type of steak shaped like a cube. Saikoro steak, or “diced steak,” is a popular Japanese dish known for its bite-sized, flavorful cubes of beef. As the name suggests, diced steak is shaped like a cube. But why the dice shape? Read on to discover the appeal of Saikoro steak and why it has become a beloved part of Japanese cuisine!
What is Saikoro steak?
Saikoro steak (サイコロステーキ) is a type of diced beef steak in Japan, with “saikoro” meaning “dice” in Japanese. This dish consists of small, cube-shaped pieces of beef that are typically pan-seared or grilled, often served with a simple seasoning of salt, pepper, or soy-based sauce. Saikoro steak refers to steaks where chefs cut meat into cubes and grill them. There are two types: one where they reshape minced meat and another where they grill small pieces of meat. To make shaped meat, they solidify various parts of the animal, including minced innards, with sugar, eggs, soybeans, and beef fat. After freezing, they cut it into cubes, giving it the name “diced steak.”
How do locals cook Saikoro steak?
Although locals mainly use beef, you can also use pork and chicken. Locals generally cook this by grilling it in a frying pan or on a hot plate, and it is popular as a home-cooked dish because you can prepare it in a short time. Another feature of diced steak is that it is easy to purchase, as it is not limited to the part of the meat or its quality and may use processed or formed meat. Often simply seasoned with salt and pepper, and locals often eat this with soy sauce, butter sauce, garlic sauce, etc.
It is popular on izakaya (Japanese pub) menus and as part of home cooking, and because it is small but filling, it is also popular as a side dish for bento lunches or as a beer snack.
History
Diced steak was originally created as a way to reduce food waste by compressing and shaping meat trimmings that didn’t meet standards.
Its most likely origin can be traced back to “Bambolina” in Tokyo’s Nihonbashi-Kabutocho district. The story goes that the restaurant invented it as a quick and easy meal for busy stockbrokers in the area. Another theory is that it was first sold as “Stamina Steak” around 1970 at “Gyu-Tetsu” in Kurume City, Fukuoka Prefecture.
In addition, the “BIG SHEF” restaurant chain, which expanded throughout Japan during the country’s high economic growth period, is also credited with helping to popularize diced steak. Thanks to these factors, diced steak became popular as an affordable and easy-to-enjoy dish.
Why is saikoro steak shaped like a dice?
Saikoro steak is shaped like a cube for several reasons. First, its bite-sized form makes it easier to eat and cook, reducing the need for knives and ensuring even cooking. Second, it works well with processed meat, making shaped meat look more natural and improving texture. Lastly, it aligns with Japanese food culture, where small, easy-to-eat portions are preferred, especially in dishes like yakiniku and teppanyaki. These factors contribute to its popularity in Japan.
Things to note when grilling pre-formed meat
When grilling pre-formed diced steak, it’s best to cook vegetables separately or on the other half of the pan. Unlike regular meat, formed meat is made by binding various cuts with eggs or soybeans, so those with allergies should check labels carefully. Since it is processed, it must be fully cooked and cannot be eaten rare. If any red parts remain, heat them further. Formed meat also releases a lot of oil, so avoid adding extra oil and wipe off excess during cooking.
FAQ
- What kind of dish is Saikoro Steak?
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Saikoro steak is made from bite-sized cubes of beef that are grilled. It’s popular for home cooking and on teppanyaki grills because the thick cubes are satisfyingly hearty. Another plus is how easy it is to cook.
- What cuts of meat are suitable for Saikoro Steak?
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Cuts with a good balance of fat and lean meat, like ribeye or chuck roll, are ideal for Saikoro Steak. We recommend selecting a high-quality cut to best enjoy its tenderness and juiciness.
Saikoro Steak Recipe
| Ingredients for 2 persons | Measurements |
|---|---|
| Diced steak | 200g |
| Rice | 300g |
| Onion | 100g |
| Garlic | 30g |
| Soy sauce | 30g |
| Sweet cooking sake (mirin) | 15g |
| Sugar | 5g |
| Butter | 10g |
| Salad oil | 5g |
| Soft-boiled eggs | 46g |
| Chopped nori (seaweed) | 20g |
How to make Saikoro Steak Rice Bowl?
Heat salad oil in a frying pan, add the minced garlic, and stir-fry until fragrant. Then, add the sliced onion and cook until soft.
Add the diced steak to the pan and sear over high heat until browned on all sides.
Pour in the soy sauce, mirin, and sugar, stirring to coat the meat evenly. Just before turning off the heat, mix in the butter for extra richness.
Place cooked rice in bowls, top with the diced steak mixture, and add a soft-boiled egg in the center. Garnish with chopped nori and enjoy!
Recommended Restaurant for Saikoro Steak
Daidomon (大同門 江坂店)
It is a yakiniku restaurant that serves yakiniku for half a century. Their yakiniku is made with high-quality beef from black-haired female wagyu cattle and craftsmanship backed by a long history, is truly a blissful taste. The main store is located in Esaka, Osaka, and the online shop is fully operational.
Conclusion
Saikoro steak is a delicious and versatile dish that perfectly balances flavor, convenience, and Japanese culinary tradition. Whether enjoyed at a restaurant or prepared at home, its tender, bite-sized pieces make for a satisfying meal. If you ever visit Japan, be sure to try authentic Saikoro steak and experience its rich taste for yourself. Don’t miss the chance to pick some up and enjoy this uniquely Japanese take on steak!
If you enjoyed learning about Saikoro steak, you might also like other Japanese meat dishes like teppanyaki, gyudon (beef bowl), or yakiniku, which offer rich flavors and unique dining experiences. Be sure to explore these delicious options when you visit Japan!
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