The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Beef Misoyaki
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 tablespoons sesame seeds 1/3 cup light miso 1 tablespoon soy sauce
2 tablespoons sugar 1/2 teaspoon MSG (optional) 1/4 cup sake
1 pound beef, ribe eye roast, very thinly sliced 1 tablespoon peanut oil



1 Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown. Grind with a mortar and pestle or tun through a food blender. Do not gind too fine.
2 Add the miso to the sesame seeds and mix well. Add the soy sauce, sugar, optional MSG, and sake. Spread 1/2 of the mixture on a platter and place the beef slices in the marinade. Brush the remaining marinade on top.
3 Let stand 30 minutes to 1 hour. Remove the beef from the marinade, scrape off the excess marinade, and reserve.
4 Broil, or pan-fry with a little oil. Heat the leftover marinade and serve with the beef.

Back