| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Japanese, Beef |
6 |
Servings |
INGREDIENTS
| 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 |
| 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. |
INSTRUCTIONS
SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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