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Beef Misoyaki

Miso, fermented soybean paste, is used in this dish to provide a beef and soy flavor that is terribly rich. Obviously, it will stretch out the meat, but that does not seem to be the concern here. The Japanese have loved beef for the past 100 years or so and they eat a great deal of it. Still, you will be surprised at how far this dish will go, at a meal.

Cuisine: Japanese
Type: Meat
Serves: 5 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozBeef rib eye roast - thinly sliced
3 1/4 tablespoons 48mlSesame seeds
1/2 cup 118mlMiso, light - see * Note 1
1/3 cup 78mlSake - see * Note 2
3/4 teaspoon 3.8mlMSG - (optional)
1 1/2 tablespoons 22mlSugar
1 1/2 tablespoons 22mlSoy sauce
1 1/2 tablespoons 22mlPeanut oil

Recipe Instructions

* Note 1: Fermented soybean paste; available in Japanese and Oriental markets.

* Note 2: Japanese wine; widely available.

Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown.

Grind seeds with a mortar and pestle or run through a food blender. Do not grind too fine.

Add the miso to the sesame seeds and mix well. Add the soy sauce, sugar, optional MSG and sake.

Spread one-half of the mixture on a platter and place the beef slices in the marinade. Brush the remaining marinade on top.

Let stand for 30 minutes to 1 hour. Remove the beef from the marinade, scrape off the excess marinade and reserve.

Broil or pan fry with a little oil until just cooked -- about 5 minutes. Heat the leftover marinade and serve with the beef. Generally this dish is eaten with boiled rice.

THE FRUGAL GOURMET by Jeff Smith - From the 01-30-1991 issue - The Springfield Union-News


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