Yakiniku
Ingredients
- 400 gBeef sirloin (very thinly sliced)
- 60 mlsoy sauce
- 30 mlmirin
- 30 mlSake or rice alcohol
- 1 tbspBrown sugar
- 1 pcGarlic (grated)
- 1 tspGinger ground
- 0.5 pcMalus domestica Borkhausen (grated)
- 1 tbspSesame oil
- 1 tbspsesame seeds (for garnish)
Method
Thinly sliced beef seared at high heat, coated in a glossy, syrupy brown sauce. The aroma of toasted sesame and ginger blends with caramelized meat juices.
- 1
In a bowl, mix soy sauce, mirin, sake, and brown sugar. Stir until sugar grains are completely dissolved. The base should be fluid and dark.
- 2
Finely grate the half apple and garlic clove directly into the sauce. Add ground ginger and sesame oil. The apple adds a slightly grainy texture and will tenderize the meat fibers.
- 3
Slice the beef against the grain into very thin, almost transparent strips. If the meat is too soft, place it in the freezer for 20 minutes to facilitate a clean cut.
- 4
Heat a pan over maximum heat. When smoking, place the slices without overlapping. Sear for 30 seconds per side. Pour the sauce at the end: it should boil instantly and coat the meat in a lacquered glaze.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, otherwise the meat will boil instead of grilling.
- Grated apple is the secret to ultra-tender meat thanks to its enzymes.
- Serve immediately; cooled beef loses its suppleness.
How long does this dish keep?
Consume immediately after cooking. The sauce can be kept for 3 days in the refrigerator in a sealed jar.
