Japan & Korea by Charmaine Solomon

Author:Charmaine Solomon
Language: eng
Format: epub, pdf
Tags: ebook
Publisher: Hardie Grant Books
Published: 2014-01-24T16:00:00+00:00

Gyuniku Teriyaki

Grilled marinated beef

Serves: 6

1 small garlic clove, crushed with ½ teaspoon sugar

½ teaspoon finely grated fresh ginger

125 ml (4 fl oz/½ cup) shoyu (Japanese soy sauce)

125 ml (4 fl oz/½ cup) mirin

6 × 125 g (4½ oz) beef fillet steaks

2 tablespoons oil

2 teaspoons sugar

80 ml (2½ fl oz/⅓ cup) water or Dashi

1 teaspoon cornflour (cornstarch)

In a bowl, combine the garlic, ginger, shoyu and mirin. Add the steak, turning to coat on both sides, then leave to marinate for about 30 minutes. Drain the steaks, reserving the marinade.

Heat the oil on a griddle plate or in a large heavy-based frying pan over high heat. Cook the steaks for 1 minute, before turning to brown the other side. Reduce the heat and continue cooking until done.

Put the reserved marinade in a small saucepan with the sugar and water and bring to the boil.

In a small bowl, combine the cornflour and 80 ml (2½ fl oz/1/3 cup) cold water and stir to make a smooth paste. Add to the marinade and stir until the sauce boils and becomes clear, then spoon over the steaks. Serve immediately. For easy eating with chopsticks, the steaks should be cut into thin slices and assembled again in their original shape.

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