* Exported from MasterCook *
BEEF MISOYAKI
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Beef
Japanese Asian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Joe Comiskey JPMD44A
1 1/2 lb Beef rib eye roast
-thinly sliced
3 1/4 tb Sesame seeds
1/2 c Light Miso -- **1
1/3 c Sake -- **2
3/4 ts MSG (opt)
1 1/2 tb Sugar
1 1/2 tb Soy sauce
1 1/2 tb Peanut oil
**1 Fermented soybean paste; available in Japanese and
Oriental markets. **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.
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.
By Jeff Smith, The Frugal Gourmet From the 01/30/1991
issue of The Springfield Union-News. Meal-Mastered by
Joe Comiskey 08/18/1992
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