Monday, August 29, 2011
Gyuniku Teriyaki (Broiled sliced beef with sweet soy-seasoned glaze)
1.5 lbs lean boneless beef (usually buy a sirloin) cut in 12 slices 1/4 inch thick
1 C mirin (sweet sake) or 1 cup Pale dry Sherry (usually what I end up using)
1 C Soy Sauce
1 C Chicken broth
Glaze: (I usually double or triple this, Americans prefer saucier meat than the Japanese)
1/4 C of the Sauce
1 T sugar
2 teas. cornstarch mixed with 1 T cold water
4 teas. powdered mustard mixed with just enough hot water to make a thick paste and set aside for 15 minutes. (note: this is spicy! I love to dip my meat in it, but matt prefers the meat without)
Warm sherry in 2 qt sauce pan over medium heat. Off heat ignite sherry with lighter & shake pan back & forth until flame dies out. Stir in Soy Sauce and Chicken stock. Bring to a boil. Pour into a bowl & cool to room temp.
Combine 1/4 C of the sauce & 1 T sugar in saucepan. Bring almost to a boil over medium heat. reduce the heat to low. Stir in combined cornstarch and water into sauce. Cook, stirring constantly until it thickens to a clear syrupy glaze. Pour into a dish and set aside
Preheat broiler to highest point. Dip beef, one slice at a time into Sauce (not the glaze!). Broil 2 inches from the heat for 1 minute on each side, or until lightly brown. For well done meat broil an additional minute.
Slice the meat into 1 inch wide strips & place them on individual serving plates. Spoon a little of the glaze over each serving. (What I really love about Asian cooking is preparing each individual plate before taking it to the table. I know it's silly, but it's nice to take the time to make the plate look pretty with everything before everyone sees it!)
~The Cooking of Japan