For the rice:
- Add rice in a large saucepan (or large pot) with 1 ml of water. Add a pinch of salt and stir. Turn the heat on high. Once you see the rice start to boil slightly, give it a good stir. Cover the pot. Reduce heat to low and let it simmer for another 15 minutes.
- Remove the lid and fluff the rice with a fork to separate the granules as much as possible. Then, store it in a shallow container. Refrigerate overnight so it dehydrates. Without this step, your fried rice will be wet and clumpy.
- The next step is to prepare the garlic butter. Combine room temperature butter and 3 cloves of minced garlic.
- Saute the onion, carrots and mushrooms until golden brown. In the last 2 minutes, add the peas and white part of the spring onion. Set aside.
- Pour 2 tbsps oil into a wok over high heat. Add the rice and mix it well so it gets coated with oil. Add the garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Add in the cooked vegetables and stir well until combined.
- Season the rice with the soy sauce, sesame oil, salt & pepper. Finally garnish with the green part of the spring onions and sesame seeds.
- In a medium sauce pan over medium heat, add soy sauce, water, apple cider vinegar, sesame oil, minced garlic, grated ginger, brown sugar. Mix to combine and bring to a slight boil.
- Mix corn flour and 3 tbsps water and pour into teriyaki sauce, stir to combine and reduce heat until sauce thickens, about 1 minute.
- Season steaks with garlic salt and pepper.
- Cook the steaks to your preference and allow to rest for 15 minutes. I cooked my steaks to medium rare by reverse searing using a meat thermometer by cooking in the oven until reaching an internal temp of 42 degrees Celsius and then finishing off in a very hot pan for a dark crust until a reading of 51 degrees Celsius. Allow to rest until the meat reaches approx. 58 degrees Celsius and then carve. Drizzle the teriyaki sauce over the steak and serve.
- In a small bowl, whip the butter, furikake seasoning and garlic until well combined
- Cut off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
- Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot, then arrange the spears on it in a single layer. Reduce the heat to medium and cook the spears for 3-4 minutes. Add 1 - 2 tbsps of the furikake butter and coat the asparagus well.
- Transfer the cooked buttered asparagus to a serving plate and sprinkle with sea salt.