Gyuniku Teriyaki

A delightful dish from Japan, Gyuniku Teriyaki (yun-ee-koo tair-ce-yah-kee) is surprisingly easy to prepare – and quite marvellous to eat. It makes an excellent light dinner party dish, served with rice and a mushroom salad.

4 fillet steaks, cut about

3-inch thick

1 oz. butter

1 tablespoon vegetable oil

2 fl. oz. sweet sake, or pale dry sherry

2 tablespoons soy sauce garlic clove, crushed

1 fl. oz. chicken stock

First, prepare the marinade. In a medium-sized shallow dish, combine the sake or sherry, soy sauce, garlic clove and chicken stock, stirring until they are blended. Place the steaks in the marinade, basting them thoroughly. Marinate the steaks at room temperature, basting occasionally, for 30 minutes.

Remove the steaks from the marinade and dry them on kitchen paper towels. Reserve 2 fluid ounces of the marinade.

In a large frying-pan, melt the butter with the oil over moderately high heat. When the foam subsides, add the steaks to the pan and fry them for 1 minute on each side.

Pour off all but a thin film of fat from the pan and add the reserved marinade. Cook the steaks for a further 3 minutes on each side, basting them occasionally with the pan juices. The steaks will now be rare. If you prefer your steaks well done, cook them for a further 3 minutes on each side.

Remove the pan from the heat and transfer the steaks to a warmed serving dish. Spoon the pan juices over them and serve immediately.

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