We Food-Hacked Ooma’s Hanger Steak so You Can Get That Flavor Explosion at Home

August 14, 2018

Ooma is a well-loved mall-staple for its creative takes on Japanese cuisine. And while many people can’t get enough of their array of maki, one of the best loved dishes that has become a modern classic on their menu is the Hanger Steak.

Do you order this to share or for yourself? No judgement.

Sitting on a bed of puréed sweet potato, sprinkled with sautéed shiitake mushrooms, topped with fried potatoes, and drizzled with truffle oil, Ooma’s Hanger Steak if a feast for the senses. Our hack for it takes some time simply because there are so elements to what makes this recipe special, which is probably why you’ll end up just going to Ooma anyway.

Ooma’s Hanger Steak

  • Serves: 4 people
  • Active time: 1 hour
  • Total time: 1 hour
  • Difficulty: Medium
  • Special tools: immersion blender


Sweet Potato Purée

  • 3 cups sweet potato, cubed
  • 3 tbsp. butter
  • 3 tbsp. heavy cream
  • Salt and pepper, to taste


  • 1 tbsp. oil
  • 1 cup shiitake mushrooms, sliced
  • Salt, to taste

Fried Potatoes

  • 4 baby potatoes, sliced thin
  • Oil, for frying
  • Salt, to taste

Hanger Steak

  • 1 tbsp. oil
  • 200g hanger steak
  • Salt and pepper, to taste
  • 4 tbsp. butter
  • 2 tbsp. ponzu


  • 2 tbsp. spring onion, minced
  • Truffle oil, for finishing



  1. Add sweet potato into a pot and cover with water.
  2. Set pot over medium–high heat, and cook until water is boiling and sweet potatoes are fork tender.
  3. Drain the potatoes and place back into the pot.
  4. Using an immersion blender, purée sweet potatoes until completely smooth, adding the heavy cream and butter.
  5. Set purée aside.


  1. In a pan over medium-high heat, add oil.
  2. Add mushrooms in one even layer and sear until brown, about 1 minute.
  3. Toss the mushrooms and sauté until cooked, about 1-2 minutes more.
  4. Set aside.


  1. In a pan, heat oil to 350F.
  2. Fry rounds of potato until golden and crispy, about 5 minutes.
  3. Remove potatoes from oil and drain on paper towels.
  4. Set aside.


  1. In a pan over high heat, heat another tablespoon of oil.
  2. Season hanger steak with salt and pepper, then place in hot oil.
  3. Sear steak for 2 minutes on the first side then flip.
  4. Once flipped, add the butter to the pan and baste the steak, cooking for another 2 minutes.
  5. Remove pan from heat and remove steak, placing steak on a plate to rest.
  6. Add ponzu to the butter in the pan, swirling to incorporate.
  7. After the steak has rested for about 10 minutes, slice thinly.
  8. Set aside.


  1. To serve, prepare two serving plates and divide each component between two plates.
  2. On each plate, start by spreading the sweet potato mash.
  3. Add the sautéed mushrooms.
  4. Add the sliced steak and the ponzu butter.
  5. Add about 4-5 drops of truffle oil in top of each plate of steak.
  6. Finish with fried potatoes and spring onions.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

3 comments in this post SHOW

3 responses to “We Food-Hacked Ooma’s Hanger Steak so You Can Get That Flavor Explosion at Home”

  1. Lesly Bries says:

    Where do you guys get hanger? Not the easiest cut to find.

  2. Rose says:

    2 questions. Where can you buy the ponzu sauce and the hanger steak

  3. Kat says:

    Where did you buy the hanger steak? Meat shops here in Manila have no clue what a hanger steak is.

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