Step 1

Marinate the steaksDrizzle a little oil over the steaks and rub the JAPANESE STEAK MIX onto both sides of them. Keep aside.

Step 2

Prep the rice Heat a little oil in a lidded non-stick pan over high heat and fry the spring onions and mushrooms for 2 mins. Add the SHICHIMI RICE STOCK and stir well. Stir in the rice, then add 200ml water and bring to the boil. Cover, reduce the heat to low and let it cook for10 mins. While it cooks, continue with step 3 (After 10 mins is up, turn the heat off and leave the rice covered until ready to serve.)

Step 3

Fry the steaks and asparagusHeat a griddle pan over a medium-high heat and, when hot, put the steaks in. Let them cook for 4-5 mins in total for medium-rare, flipping them occasionally. Then remove them and rest them, covered in foil.In the same pan, add a little more oil and fry the asparagus over high heat for 3 mins, or until just tenderand slightly charred.

Step 4

Make the sauceFor the sauce, gently melt a knob of butter in a small bowl in the microwave, then add the SHIRIO MISO PASTE, the juice of half a lime and 1 tbsp honey or sugar) and stir well.

Step 5

Serve! Serve the rice with the asparagus. Slice the steak across its width (across the grain) and serve with your miso sauce drizzled over.