Tempura with Aburi Beef 

"Aburi," the technique used to prepare this aburi steak, translates to "flame-seared" in Japanese. 

Although the technique is commonly used with raw fish, it also works beautifully with tender, marbled beef slices.  

A butane torch allows you to set the desired level of doneness. Torch less or more, depending on how charred you want it. 

Ingredients 1 (12 to 16 ounce) boneless rib eye steak 1/2 cup short grain white rice 3/4 cup water 2 teaspoons rice vinegar 

1 teaspoon white sugar 1/2 teaspoon salt 1/4 cup less-sodium soy sauce 1 tablespoon pure maple syrup  

1 tablespoon Asian-style chili paste (such as sambal oelek) 1 tablespoon vegetable oil 1/3 cup sour cream 1/4 teaspoon lime zest 

2 teaspoons fresh lime juice 2 teaspoons wasabi paste, or more to taste 2 teaspoons furikake seasoning or toasted sesame seeds 

Directions  Put steak on a waxed paper-lined baking sheet. Freeze until just firm, about 1 hour. 

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