Sukiyaki Beef

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A Japanese recipe this week.  Many home cooks are a little afraid of Japanese, but there is no need to be.  This recipe is very easy to follow and there are no strange ingredients which need importing.  Mirin and sake are readily available and ginger juice can be found in the Chinese markets.  Be careful not to overcook the steaks or simmering with too high a temperature.

Ingredients Serves 6
Fillet steaks 6 x 150 gm each
Light soy sauce ½ cup
Mirin or sake 1/3 cup
Ginger juice ½ tspn
Butter for frying

Cooking Method

Prepare the marinade with soy sauce, mirin (or sake) and ginger juice.  Place fillet steaks in a large bowl and pour marinade over them.  Let stand for 45 minutes, turning the steaks several times.

Heat a skillet (heavy based fry pan) with butter and when very hot seal the steaks on both sides.  Turn down the heat and now pour in the marinade and simmer on a moderate heat for 5 minutes.  Turn the steaks many times as you do not want to overcook.  The steaks should absorb most of the sauce.

Serve with jasmine rice.