Saikoro Steak with Garlic and Soy Butter (Japanese Steak Bites) サイコロステーキ

Name: Saikoro Steak with Garlic and Soy Butter (Japanese Steak Bites)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1 lb steak, about 1 inch thick at room temperature (ribeye, tenderloin or sirloin); 1 1/2 tbsp neutral oil; 1 bulb of garlic; kosher salt; ground black pepper; 2 tbsp sake; 2 tbsp mirin or 2 tsp sugar; 1 1/2 – 2 tbsp Japanese soy sauce; 2 tbsp unsalted butter; 2 inch piece of daikon, for serving

Saikoro Steak with Garlic and Soy Butter is a flavorful Japanese dish featuring tender, pan-seared steak cubes coated in a rich, savory sauce. Topped with crispy garlic chips, this quick and easy recipe is perfect for weeknight dinners or special occasions. Serve these juicy Japanese steak bites with rice or veggies for a complete meal!

saikoro steak bites with garlic soy butter sauce in a white bowl

Japanese Steak Bites with Garlic Chips and Soy Butter Sauce
What is Saikoro Steak?
Ingredients to Make Saikoro Steak with Garlic Chips and Soy Butter Sauce
How to Cook Saikoro Steak
Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftover Steak
Recipe FAQ
Saikoro Steak with Garlic and Soy Butter (Japanese Steak Bites) Recipe

Japanese Steak Bites with Garlic Chips and Soy Butter Sauce

This Saikoro Steak recipe has been a family favorite for years. Growing up, my mom would make this dish regularly, but she always said she made it differently each time. Sometimes she’d just go with salt, butter, and garlic chips. Other times, she’d toss the steak cubes into the soy butter sauce, or even cook the steak directly in the sauce, adding a slab of butter on top to melt in. Occasionally, she’d switch up the sauce with lemon, ponzu, grated onion, or wasabi. While they all turned out delicious, for this recipe, we kept it simple. It’s the easiest way to ensure tender, juicy steak without overcooking, while still delivering the delicious Japanese-style soy sauce and butter flavor. One thing she insists on, though: garlic chips are a must!

What is Saikoro Steak?

Saikoro (サイコロ) means “dice” in Japanese, so Saikoro Steak (サイコロステーキ) refers to “dice steak.” The term describes steak that is cut into small, cube-shaped pieces, similar to steak bites. It’s a popular dish in izakayas and is typically served with various Japanese-style sauces like ponzu, grated onion sauce, wasabi sauce, miso butter sauce, or soy garlic butter sauce. Saikoro Steak is often accompanied by grated daikon or served over a bed of beansprouts for added texture and freshness.

Ingredients to Make Saikoro Steak with Garlic Chips and Soy Butter Sauce

To make this dish, you’ll need a handful of simple ingredients:

Steak: Ribeye, tenderloin, or sirloin, cut into 1-inch cubes for tender, juicy bites.
Garlic: Thinly sliced for making crispy garlic chips.
Neutral Oil: For frying the garlic and searing the steak.
Sake and Mirin: Add depth and sweetness to the sauce. (Mirin can be substituted with a bit of sugar.)
Soy Sauce: Japanese soy sauce for that umami-packed flavor.
Unsalted Butter: Creates a rich and silky sauce.
Kosher Salt and Black Pepper: For seasoning the steak.

How to Cook Saikoro Steak

This recipe is quick and simple, perfect for any cooking level! To make saikoro steak bites with garlic soy butter sauce:

Prep the Ingredients (1-3): Grate and strain the daikon (if using). Thinly slice the garlic. Cut the steak into 1-inch cubes and season with salt and pepper.
Make Garlic Chips (4): Fry the garlic slices in oil until golden brown, then drain on paper towels.
Cook the Steak (5-6): Sear the steak cubes over high heat for 1 minute on one side, then flip and cook for another 30-60 seconds. Wrap in foil to rest.
Make the Sauce (7): Simmer sake and mirin, then stir in soy sauce and butter until smooth.
Combine and Serve (8-9): Toss the steak cubes in the sauce or drizzle it over the steak. Top with garlic chips and serve with rice or veggies.

Lisa’s Recipe Tips

Rest the Steak: Wrapping the steak in foil allows the residual heat to finish cooking the meat and locks in the juices for maximum tenderness.
Use High Heat: Searing the steak over high heat creates a beautiful crust while keeping the inside juicy and tender.
Don’t Overcrowd the Pan: Cook the steak in batches if needed to ensure even browning.

Serving Suggestions

This Saikoro Steak with Garlic Chips and Soy Butter Sauce is versatile and can be served in several ways:

Appetizer: Serve smaller portions with toothpicks for easy sharing.
Side Dish: Pair with rice, miso soup, or a light salad for a well-rounded meal.
Main Dish: Serve a generous portion with steamed vegetables, mashed potatoes, or over rice.

How to Store Leftover Steak

Fridge: Store leftover steak in an airtight container for up to 3 days. Keep the sauce separate if possible to prevent sogginess.
Reheat: Warm in a skillet over medium heat or microwave briefly, taking care not to overcook the steak.

Recipe FAQ

What is the best cuts of beef for steak bites?

The best cuts for Saikoro steak bites are ribeye, tenderloin, or sirloin. These tender, well-marbled cuts retain juiciness and are ideal for searing. If you’re looking for a more budget-friendly option, flank steak or skirt steak can work when properly tenderized.

How can I make cheaper cuts of beef tender?

To make cheaper cuts of beef tender, you can try a few simple techniques. First, salt the beef generously and let it sit for at least 30 minutes before cooking. The salt helps break down proteins and draw out moisture, making the meat more tender. You can also massage the beef gently to further help with muscle relaxation. Lastly, poking small holes in the meat with a fork or tenderizing tool can help the marinade or seasonings penetrate deeper, making the meat more flavorful and tender. These methods are great for tougher cuts like flank steak or chuck.

japanese steak bites with garlic chips and daikon — Screenshot

Enjoy!! If you make this Saikoro Steak with Garlic and Soy Butter recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!