Main Course - Japanese Miso Teriyaki Beef
by Matt Musselman
||An interesting and tasty twist on beef teriyaki. The salty miso (soybean paste) gives the beef a little more character and almost functions as a "mystery ingredient" for people who aren't familiar with the flavor.
This recipe also works reasonably well with chicken (you'll have to cook it a little longer, though, because chicken sushi fans don't seem to live very long).
Serve over rice. Accompany with steamed or stir-fried fresh vegetables (broccoli, for example) for a complete meal.
- 1 lb thin steak, sliced into 1/4" strips
- 1 Tbsp miso
- 2 Tbsp Mirin or cooking sherry (add some extra sugar if using sherry because it's not as sweet as mirin)
- 3 Tbsp Soy Sauce
- 2 tsp rice vinegar or white vinegar
- 2 tsp Sugar
- 2 tsp Sesame oil
- Sesame Seeds
||Place all ingredients in a ziploc bag, mix well (sometimes the miso takes a bit to dissolve), and add sliced beef. Marinate for several hours.
Grill beef strips over a hot fire (60 - 90 seconds per side -- it doesn't take long when the pieces are so thin).
Lay strips over rice, and lightly top with just enough sauce (see below) to glaze the beef. Sprinkle with sesame seeds.
Sauce (bottled teriyaki sauce, with or without ginger added, may be subsituted):
2 Tbsp Sake or rice wine
3 Tbsp Mirin (or sherry + sugar, as above)
3 Tbsp Soy Sauce
2 Tbsp Sugar
2 tsp grated ginger
Bring to boil, reduce heat, and simmer until it starts to turn syrupy.
||about 3 - 4|
|Time to Make
||excluding marinating time, about 35 minutes|