| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Japanese, Beef, Appetizers |
6 |
Servings |
INGREDIENTS
| 3 |
|
New York strip steaks |
| 3/4 |
c |
Soy sauce |
| 3/4 |
c |
Sake |
| 1/2 |
c |
Mirin |
| 2 |
c |
Dashi |
INSTRUCTIONS
Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can
be bought in most liquor stores. Dashi, a base for Japanese soup stock,is
available in most Oriental stores.) Bring to boil.Add steak and return to
boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it should be
rare on the inside. Remove steak,wrap in foil and refrigerate overnight.
Continue boiling,cooking until liquid has reduced to a thick sauce. You can
tell when it is done,because the sauce makes large, slow bubbles when it is
ready.Be careful; otherwise the sauce will burn. Refrigerate overnight. To
serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a
plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat.
You can also garnish with a little chopped green onion. For an appetizer
serving, allow 5 to 7 slices per person. Serves 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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