Wednesday, 20 April 2011
Beef (Fillet Steak)
White Cabbage (Sliced)
Teriyaki Sauce Marinade or Home Made (see below)
Thousand Island Dressing
Mirin (Sweet Cooking Sauce)
Teriyaki Sauce (Home Made)
30g Caster Sugar
2 TBLS Japanese Soy Sauce
2 TBLS Japanese Saki
2 TBLS Mirin (Sweet Cooking Sauce)
2 TBLS Sesame Seeds
Added Extras: Garlic and Chilli
Notes: Initially you spend a little bit buying all of the Japanese ingredients but once you have them they will last ages, try and get to an Asian grocer as you will save quite a bit. We eat this meal every week without fail. If you have a rice cooker and a wok i recommend using them. If not, try microwavable rice it works every time and a really hot pan. It may look like a lot but once you have made this once you can do it in sleep.
I make my own sauces now but i used to buy everything ready to go in a packet, for an extra 2 minutes effort you can really taste the difference in making your own sauces. Give it a go, just remember to TASTE.
If you are making your own sauces, start with the Teriyaki.
Teriyaki Sauce: Put all the ingredients in a bowl and whisk together- if you are adding Chilli and Garlic do so now. Slice the beef into thin slices, pop it in with the sauce and set aside.
Two Large Squirts of Jap Mayo, One Medium Squirt of Thousand Island and 1TBLS of Mirin- Stir Well.
Slice the Mushrooms (I buy already sliced mushrooms lazy), cube Zucchini put in a bowl and set aside. Slice/Shred Cabbage on a 45 degree angle put in another bowl and drizzle with Rice Vinegar & Mirin- dont not add the dressing yet.
The Rice takes the longest to cook so put that on before you do anything else, if you have a rice cooker it will keep warm until you need it otherwise pop it in the microwave with minutes to go from completing the dish.
Add 1/2tsp of Sesame Oil to a Wok/Hot Pan, add Zucchini & Mushroom with a dash of Soy Sauce and stir fry for about 3 minutes, take out of Wok/Pan. Get the Wok/Pan hot again add the Beef and stir fry for 5 minutes to get the sauce nice and sticky.
Now that everything is ready its time to plate up, i call this style of plating 4 corners as there is something different in each corner of the plate. Don't forget to add your Salad Dressing!!!
at 11:12 pm