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Japanese recipes by Ineke 

Ineke Steine

Japanese Beef Teriyaki with Sticky Rice

Serves 4
 Teriyaki is a Japanese technique of marinating meat (usually beef, pork, or chicken) in a soy sauce-based seasoned marinade before frying, grilling, or broiling it at high temperature. Teriyaki is also the name given to condiment sauces likely to be found on supermarket shelves containing similar ingredients. The sugar in this marinade gives the steak a sweet and glossy glaze, but take care when grilling that the flame does not burn it and make it bitter-tasting. You can double the marinade recipe and reserve half as a dipping sauce for the beef. Of course, in Japan you might find teriyaki made with Kobe beef, an exclusive, full-flavored, and very tender variety that is fed liberal amounts of beer and massaged with sake (sounds like quite a life, doesn't it!). However, you may need to take out a mortgage to try it, since this life of luxury makes Kobe beef extremely expensive at upwards of $100 per pound.

Ingredients
For Marinade:
1 tablespoon finely minced ginger
2 garlic cloves
1 scallion, finely sliced
1 tablespoon light brown sugar
1/2 teaspoon crushed red pepper
1/2 cup soy sauce
2 tablespoons sake or dry sherry

For Steaks:
4 filet mignon steaks, about 6 ounces each

For Rice:
2 cups short-grain white rice
2 cups water

Method
TO PREPARE MARINADE: Combine all the marinade ingredients in a shallow dish or bowl. Add the steaks and massage with the marinade. Let sit at room temperature for 1 or 2 hours, or refrigerate overnight. Turn the steaks occasionally.
TO PREPARE RICE: Rinse the rice under cold running water until the water no longer looks milky. Soak in a bowl of water for 1 hour. Drain the rice and place in a saucepan with 2 cups of cold water. Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid. Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft. Keep warm.
TO PREPARE STEAKS: Remove the steaks from the marinade. Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium. Thinly slice across the grain and serve with the rice.

 

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Updated 08 November, 2007 - Design İTouchstone International - webmaster Dirk Steine