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Lemon Steak ｜ Our Regional Cuisines

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  • Nagasaki Prefecture

    Lemon Steak

Lemon Steak

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  • Main lore areas

    Sasebo City

  • Main ingredients used

    Beef, Lemon

  • History/origin/related events

    Lemon Steak is a local specialty that has been enjoyed in Sasebo City, Nagasaki Prefecture, since around 1955. In Sasebo, the influence of the newly established United States Navy base shortly after World War II led to the early popularity of American-style steaks in the neighborhood. In the midst of this trend, around 1955 (Showa 30), two brothers working at a Western-style restaurant decided to create a steak with a refreshing taste more suited to Japanese palates. They devised a steak with a light flavor, and just before the meat was done cooking, they added lemon juice to the Japanese-style sauce, giving birth to the name Lemon Steak.

  • Opportunities and times of eating habits

    Originally, Lemon Steak gained popularity as the signature dish of the restaurant where the brothers who created it worked. Subsequently, the brothers opened their own individual establishments and began serving it there. Furthermore, disciples of these brothers also opened their own restaurants and started offering the dish, leading to its widespread popularity. As a result, it became a well-known specialty served regularly in numerous Western-style restaurants throughout the city. Today, it has extended beyond the city limits and is offered in many establishments both within and outside Nagasaki Prefecture.

  • How to eat

    This Japanese-style steak is made by slicing beef thinly in the style of sukiyaki, grilling it on a griddle, and then pouring a soy sauce-based sauce with lemon juice over the beef just before it is done cooking. The thinly sliced meat combined with the refreshing acidity of the lemon makes it possible to eat without feeling too heavy. It is considered a side dish to be eaten with rice, and after finishing the meat, rice is placed on the teppan and the remaining juices and sauce are dipped in it, which is the local way.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    From the perspective of dietary education and fostering a love of one's hometown, some local private elementary and junior high schools serve lemon steak made from Nagasaki wagyu beef as a school lunch.

RECIPE

Ingredients (4 servings)

  • Beef loin (thinly sliced) 300g
  • Vegetable oil 1 tbsp.
  • [Lemon Soy Sauce] Grated onion About 1／6 of an onion
  • [Lemon Soy Sauce] Grated garlic 1 piece
  • [Lemon Soy Sauce] Soy Sauce 4 tbsp.
  • [Lemon Soy Sauce] Lemon juice 50ml
  • Black pepper As needed

How to cook

  • 1. Make the lemon soy sauce.

  • 2. Put vegetable oil in a frying pan and quickly sear the beef loin on one side over high heat. (You can use a griddle or grill plate if you have one.)

  • 3. When one side is cooked, add the lemon soy sauce and grill both sides of the beef loin over high heat. (Be careful not to overcook.)

  • 4. Arrange on a plate and sprinkle with black pepper to taste.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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