The invention of Hateno cheese has spurred some culinary creativity across Hyrule. A number of new dishes have been created as a result of this delicious ingredient being introduced to the kingdom. In addition to new creations, dishes that have been popular staples in Hyrule have been improved upon with the addition of cheese. One such dish is the meat and rice bowl. Pouring melted Hateno cheese over the delicious flame kissed meat turns this favorite into the cheesy meat bowl!
"A high-calorie dish with meat and plenty of cheese. A great dish for very hungry diners."
"Top-quality meat and cheese piled high. But can it satisfy the ultimate gourmand?"
To create this dish, we will take a similar approach to the meat and rice bowl. The steak will be cut into bite size chunks and pan fried. Instead of glazing it with a demi glacé though, we will glaze it with garlic butter. The cheese will be added to the steak in the form of a gruyere Mornay sauce. Chile threads, Shiso leaves, and green onion will garnish the dish. It’s almost like eating a meaty, deconstructed cheesesteak on rice… sort of. It’s a fairly simple and tasty dish though. I’d be content sitting in Hateno and eating a bowl of this while taking in the countryside views.
Ingredients
2 cups Japanese rice
2 ribeye steaks (or New York strip or sirloin)
¼ cup vermouth
3 cloves of garlic, minced
4 tbsp butter, divided
1 ½ tbsp flour
1 ¼ cup milk
¾ cup gruyere cheese, grated
¼ tsp salt
2-3 tbsp red chile threads
2-3 tbsp green onion, diced
20 shiso leaves
Vegetable oil
Salt and black pepper
Begin by making the rice. Make the rice according to the directions on the packaging, either in a rice cooker or on the stove top.
Next, prepare the steak. Slice the steak into one inch chunks, and then season the steak pieces generously with salt and black pepper.
Heat a pan over high heat. Once heated, add one to two tablespoons of vegetable oil and coat the pan. Add one half of the steak pieces to the pan and sear for one minute, until well browned. Flip the steak pieces over and sear for one more minute until browned. Use tongs to turn the steak pieces onto a non seared side for 30 seconds and then flip the steak pieces again to the opposite side for 30 seconds more. The steak pieces should be browned and cooked at this point. Remove the steak pieces from the pan and reserve on a plate. Add the remaining half of the steak pieces and repeat the process one more time, placing them on the plate when they are cooked through.
Turn the heat to medium low. Pour the vermouth into the pan to deglaze it. Use a spatula to scrape up any brown bits stuck to the pan. Allow the vermouth to reduce for about two minutes, and then add two tablespoons of butter. Once the butter has melted, add the minced garlic. Stir everything together and allow the garlic to cook for one minute. Add the steak pieces back into the pan and toss them in the garlic butter for about 30 seconds to glaze them. Remove the pan from the heat. Reserve the steak pieces on a clean plate while you make the cheese sauce. You can also keep them warm on a small baking tray in the oven at 200°F.
Place a small pot over low heat. Melt the remaining two tablespoons of butter in the pot. Once the butter is melted, add the 1 ½ tablespoons of flour. Whisk the flour into the butter to create a smooth roux. Allow the flour to cook for about 2 minutes, but do not allow it to brown.
After the 2 minutes, start slowly whisking in the milk. Pour the milk in slowly, about 2-3 tablespoons at a time and completely whisk it into the roux before adding more. Continue this process until the full 1 ¼ cups of milk have been whisked in. Once all of the milk has been added, add ¼ teaspoon of salt. Whisk the salt into the sauce to fully blend. Allow this béchamel sauce 2-3 minutes to thicken a little more, whisking or stirring as needed. Finally, add in the grated gruyere cheese. Stir the cheese into the sauce until it fully melts in. Allow the cheese sauce to thicken over the low heat for about 2-3 minutes, stirring as needed. Remove the pot from the heat.
We are now ready to assemble the cheesy meat bowls. Fill a small bowl with the cooked rice. Place a small pile of the steak pieces on top of the rice. Carefully spoon the cheese sauce over the steak, allowing it to ooze down the pile of steak. Garnish the back of the bowl with Shiso leaves, securing them between the rice and the bowl. Garnish the top of the steak with chili threads and some chopped green onion. Enjoy!
Learn more about the Gourmet Cheesy Meat Bowl dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.