Beef misoyaki
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -pam coombes (rncm95a) | ||
| ½ | teaspoon | Msg; (optional) |
| 2½ | tablespoon | Sesame seeds |
| ¼ | cup | Sake |
| ⅓ | cup | Light miso |
| 1 | pounds | Beef; rib eye roast (fermented soybean paste) very thinly sliced |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Peanut oil |
| 2 | tablespoons | Sugar |
Directions
Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown. Grind with mortar and pestle or run through a food blender. Do not grind too fine. Add the miso to the sesame seeds and mix well. Ad the soy sauce; sugar, MSG, and sake.
Spread ½ of the mixture on a platter and place beef slices in the marinade. Brush the remaining marinade on top. Let stand for 30 mins to 1 hour. Remove the beef from the marinade, scrape off excess marinade and reserve. Broil or pan fry with a little oil. Heat the leftover marinade and serve with the beef. Pam in VA Formatted by Elaine Radis