Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Cross rib/bottom round/ rump
-roast
1 1/2 tb Japanese miso
3 tb Mirin/rice wine or dry
-sherry
3 tb Japanese style soy sauce
1 tb Distilled white vinegar
1 tb Sugar
2 ts Sesame oil

---------------------------SAUCE--------------------------------
2 tb Sake
3 tb Mirin/rice wine or dry
-sherry
3 tb Japanese style soy sauce
2 tb Sugar
2 ts Grated fresh ginger.

Slice roast across grain into 1/4 inch thick slices. Combine miso,
mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self
sealing plastic bag; add marinade, turn bag, and massage to coat.
Refrigerate 4 hours. Remove meat from marinade; wipe off excess.
Grill over hot coals 1 to 1 1/2 minutes on each side or until seared.
Serve hot with ginger-teriyaki sauce, over noodles or rice.

SAUCE: Place all ingredients into a saucepan and bring to a boil.
Lower heat and simmer into a light syrupy consistency.

Browse by categories