Yield: 6 Servings
Measure | Ingredient |
---|---|
2½ pounds | Cross rib/bottom round/ rump roast |
1½ tablespoon | Japanese miso |
3 tablespoons | Mirin/rice wine or dry sherry |
3 tablespoons | Japanese style soy sauce |
1 tablespoon | Distilled white vinegar |
1 tablespoon | Sugar |
2 teaspoons | Sesame oil |
2 tablespoons | Sake |
3 tablespoons | Mirin/rice wine or dry sherry |
3 tablespoons | Japanese style soy sauce |
2 tablespoons | Sugar |
2 teaspoons | Grated fresh ginger. |
SAUCE
Slice roast across grain into ¼ 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 1½ 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.