Steak With Dashi Greens for One Recipe
Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That’s you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night to yourself, sitting down to a meal should be something to look forward to.
Boneless short rib is that rare cut of beef that can truly do it all. Occasionally labeled Denver steak or zabuton (as it resembles a traditional Japanese floor cushion), it’s highly affordable (for steak), but doesn’t skimp on flavor or texture. Firmer than rib eye but just as rich and, frankly, more consistently well-marbled than most other cuts, it can be cooked like steak (to medium or medium-rare), or braised to full shreddy-ness. While it is technically cut from the chuck, or shoulder, it functions just like the meat portion of the best short ribs, minus any bones. Alternatively, a picanha or sirloin cap steak is a great single-serve option to use as it is a smaller New York strip steak.
Similar to miso or bouillon paste, instant dashi powder isn’t just about making soup. It can give a phenomenal boost to all kinds of dishes that crave umami, not just more salt. Try it anywhere you might be tempted to use an anchovy or two, in dressings and sauces, braises, or, frankly, any dish involving seafood. There’s no need to mix it with water first, just add it a pinch at a time along with salt.
Read More: This Underrated Steak Cut Is Perfect for a Solo Meal
