Gyu-Niku Teriyaki (Teriyaki Beef)
Japanese
Serves 6

INGREDIENTS

6 slices fillet steak
1 small clove garlic
1/2 teaspoon sugar
1/2 teaspoon finely grated fresh ginger
6 tablespoons Japanese soy sauce
6 tablespoons mirin or dry sherry
2 tablespoons oil
2 teaspoons sugar
4 tablespoons water or dashi
1 teaspoon cornflour

COOKING METHOD

Trim excess fat off beef. Crush garlic with sugar and mix with ginger, soy sauce, and mirin. Dip each steak into the marinade on both sides and leave for about 30 minutes.

Heat a heavy griddle plate or frying pan, spread oil over the cooking surface. When hot, put steaks on the griddle for 1 minute before turning to brown other side. Turn heat down and continue cooking until done.

Put remaining marinade in small pan with sugar and water or dashi, bring to boil, then stir in cornflour mixed smoothly with a little cold water. Stir until it boils and becomes clear, then spoon glaze over steaks.

Serve steaks immediately. For easy eating with chopsticks, steaks should be cut into slices and assembled again in orginal shape.