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What You Need:
(To Make: about three dozen cho cho)
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1½ pounds flank steak, trimmed of all excess fat
1¼ cups Japanese soy sauce
1 cup dark-brown sugar
2 tablespoons finely chopped, scraped, fresh ginger root
4 teaspoons oyster sauce
4 teaspoons dark molasses
4 teaspoons cold water
1 tablespoon cornstarch combined with 1 tablespoon cold water
4 teaspoons sake
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Translate this recipe:
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| How To Cook: |
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1. Freeze the flank steak for 30 minutes or so to firm the meat and make it easier to slice. Lay the steak flat on a chopping board and cut it diagonally into 1/8-inch-thick slices.
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2. Thread each slice onto a 6-inch Oriental wooden skewer, looping the slice in ribbon-candy style. Protect exposed ends of the skewers by wrapping them with foil.
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3. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears, or preheat the broiler of the oven.
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4. In a small saucepan combine the soy sauce, brown sugar, ginger root, oyster sauce, molasses and 4 teaspoons of cold water. Bring to a boil over high heat, stirring until the sugar and molasses dissolve.
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5. Give the cornstarch mixture a quick stir to recombine it and, stirring constantly, pour it into the sweet-sour sauce. Cook for a few seconds longer until the sauce thickens lightly. Remove the pan from the heat and add the sake.
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6. With a pastry brush, coat the cho cho with half of the sauce. Broil 2 or 3 inches from the heat for about 1½ minutes, brush the cho cho with the remaining sauce and broil minute longer, or until the meat is crisp and brown.
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7. Serve at once, directly from the skewers.
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