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Beef "teriyaki" like most of the "yaki" recipes, can be cooked not only in a broiler but also on a hibachi or charcoal grill. The sauce may be made in large quantities, covered, refrigerated and kept for as long as a month.
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What You Need:
(To Serve: 6)
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1½ pounds lean boneless beef, preferably tenderloin or boneless sirloin, cur in 12 slices ¼ inch thick
TERIYAKI GLAZE
¼ cup teriyaki sauce
1 tablespoon sugar
2 teaspoons cornstarch mixed with
1 tablespoon cold water
TERIYAKI SAUCE
1 cup mirin (sweet sake), or substitute 1 cup less 2 tablespoons pale dry sherry
1 cup Japanese all-purpose soy sauce
1 cup chicken stock, fresh or canned
GARNISH
4 teaspoons powdered mustard, mixed with just enough hot water to make a thick paste and set aside to rest for 15 minutes
12 sprigs fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. To make the sauce, warm the mirin or sherry in a 1½- to 2-quart enameled or stainless-steel saucepan over moderate heat. Off the heat ignite the mirin with a match, and shake the pan back and forth until the flame dies out.
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2. Then stir in the soy sauce and chicken stock, and bring to a boil. Pour the sauce into a bowl and cool to room temperature.
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3. To make the glaze, combine ¼ cup of the teriyaki sauce and 1 tablespoon of sugar in an enameled or stainless-steel saucepan. Bring almost to a boil over moderate heat, then reduce the heat to low.
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4. Stir the combined cornstarch and water into the sauce. Cook, stirring constantly, until it thickens to a clear syrupy glaze. Immediately pour into a dish and set aside.
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5. Preheat the broiler to its highest point, or light a hibachi or charcoal grill. Dip the beef, one slice at a time, into the teriyaki sauce. Broil 2 inches from the heat for 1 minute on each side, or until lightly brown. For well done meat broil an additional minute.
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6. Slice the meat into 1-inch-wide strips and place them on individual serving plates. Spoon a little of the glaze over each serving, and garnish each plate with a dab of the mustard and a sprig of parsley.
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7. If you prefer, mix the mustard into the glaze before pouring it over the meat. This will serve 6 as part of a Japanese meal or 4 as a main course.
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NOTE:
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Any leftover teriyaki sauce may be stored in tightly closed jars and refrigerated for as long as one month. Before using, bring to a boil and skim the surface of any scum.
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