Steak Frites Musubi

1. Season your steak on both sides with salt and let brine in fridge overnight or for an hour. 2. Cook your rice. 3. Mince garlic, shallots, and chop chives. set aside. 4. Oil up a large pan on high heat and sear both sides of the steak till it develops a crust. lower to medium heat and add 1 tbsp of butter and baste the steak while cooking till desired doneness. set cooked steak aside to let rest. 5. In the same pan cook your garlic and shallots on medium heat. deglaze pan with sake and mirin. add beef stock and heavy cream, pepper, dijon mustard, and lemon juice. simmer till your sauce gets thick. cut the heat and add 1 tbsp butter mix it in for a glossy finish. 6. Cut nori sheets into halves and slice your steak against the grain so you have tender and pull apart pieces. 7. Assemble musubi by filling 2/3 of your musubi mold with cooked rice. Press mold down all the way then release the outside mold while pressing down. Rice shape should pop out. Place a steak pieces on top, sauce, chopped chives, and pik-nik shoestring potatoes on top. Wrap with nori sheet with ‘shiny’ side outside and ‘rough’ side inside. 8. Enjoy!