I love Teriyaki anything and fortunately so does the family. I always serve it with white rice and a green salad. I have a really great salad dressing I make which is a BIG variation on French vinegarette. So today, I went to http://www.themeathouse.com/. It's a chain of butchers here in America. Not that you would know it that it's a chain - it's just like they say on their website just like an old fashioned butcher shop. Actually they're pretty common in Australia. I honestly agree with my Dad that no-one knows how to display meat like the Aussies. I remember being horrified by the motley looking pigs heads I saw hanging in European butchers when I first when there way back in the early 80s! I don't know how anyone could find that appealing. But then again...one man's meat is another man's poison.
This recipe is derived from "Japanese Cooking A Simple Art" by Shizuo Tsuji. It was published in 1980. I bought it when I lived in Japan. It is the same style in layout as Mastering the Art of French Cooking. And even has the same sort of anecdotes throughout. Which I think is why I bought it back in 1993 or 1994. It really appealed to my sensibilities. The illustrations are delightful and there is a little description for everything. Teri means 'glossy luster', and the secret is to achieve this effect by reducing the sauce without overcooking the meat. I can't claim to do this perfectly, but it's a good starting point. And having lived in Japan I know the book is very 'authentic'. If I was to recommend any book on Japanese cuisine this would be it. In fact, it's definitely in my top ten of my recipes books.
4 sirloin steaks, about 1inch thick. Slice into bite-ish size strips
2 tblspns veg oil
1 tspn sesame oil
1/2 cup sake
1/2 cup mirin
1/2 cup soy sauce
1/2 cup water
Marinate the steak in sauce for about 1 hr. Heat up the fry pan and fry over a pretty high heat. I do the meat in a few batches. Add the sauce and sort of let is bubble and cook a little. Add 1/2 cup water to taste - thins out the sauce a little so you have some to put over the rice.
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