Beef teriyaki

Beef teriyaki

By
From
Encyclopedia of Food and Cookery
Serves
4-6

The splendid Japanese dish of marinated, grilled and glazed beef or chicken. It can be cooked at the table on an Hibachi barbecue, on a griddle or in an electric frypan. Prepared teriyaki sauce, available bottled from Asian stores and many supermarkets, may be substituted for that given in the recipe.

Ingredients

Quantity Ingredient
6-8 slices fillet steak, each about 5 mm thick
oil

Sauce

Quantity Ingredient
1 garlic clove
1/2 teaspoon sugar
1/2 teaspoon fresh ginger, grated
125ml japanese soy sauce
125ml mirin or dry sherry

Glaze

Quantity Ingredient
2 teaspoons sugar
3 tablespoons water
1 teaspoon cornflour, mixed with 1 tablespoon cold water
1 tablespoon dry mustard, to garnish
sprigs fresh coriander, to garnish
or sprigs parsley, to garnish

Method

  1. Trim any fat and gristle from steaks. To make sauce, crush garlic with sugar, then mix with remaining ingredients. Dip both sides of each steak into sauce, then remove from sauce and set aside for 30 minutes.
  2. To make glaze, put 3 tablespoons sauce into a small saucepan and add sugar and water. Bring to the boil. Stir cornflour mixture again, and stir into saucepan. Stir until mixture boils and becomes clear; set aside. Mix mustard with just enough hot water to make a thick paste; set aside.
  3. Heat grill or griddle, brush with oil and cook steak at high heat for about 1 minute each side or until lightly browned. This will give medium-rare steak. For well-done meat, cook for 1 minute more.
  4. To serve, slice each steak into strips and assemble again into original shape. Heat glaze to boiling point and spoon over steaks. Garnish each plate with a dab of mustard and a sprig of coriander or parsley.

Variation

  • Chicken teriyaki: Follow recipe above, but substitute 4–6 breasts of chicken, boned but with skin left on, for the fillet steaks. After marinating the meat, grill skin side up for 2–3 minutes or until a light golden brown colour. Dip again into sauce and grill the other side for 2–3 minutes, then dip a third time into sauce and grill skin side up until a rich brown. Cut into strips and reassemble to serve. Glaze and garnish as for beef teriyaki.
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