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Cooking For Fun

Japanese Meat Dishes


 
Beef Misoyaki
Courtesy of Sarah <sitm@ne.infi.net>

1 1/2 Pounds Beef rib eye roast -- thinly sliced
3 1/4 Tablespoons  Sesame seeds
1/2 Cup Miso, light -- see * Note 1
1/3 Cup Sake -- see * Note 2
3/4 Teaspoon MSG -- (optional)
1 1/2 Tablespoons Sugar
1 1/2 Tablespoons Soy sauce
1 1/2 Tablespoons Peanut oil

* Note 1: Fermented soybean paste; available in Japanese and Oriental markets.
* Note 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.

Comments: 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.

Teriyaki Spareribs
Courtesy of Iara <IL918@aol.com>

4 lb. pork spare ribs
salt and pepper
12 oz. teriyaki sauce
1/3 cup dry sherry
2 T. brown sugar
1 T. grated ginger
2 tsp. chili-garlic sauce
1/2 cup sliced scallions
1 cup hickory smoke chips for BBQ

Trim any extra fat from the spare ribs. Season with salt and pepper and wrap each rack tightly in aluminum foil. Place the foil packets on a baking sheet and bake at 375 degrees until tender, about 1 hour. Unwrap the ribs and pour all the juice from the packets into a large mixing bowl. To the same bowl, add the teriyaki sauce, sherry, brown sugar, ginger,chili-garlic sauce, and scallions. Toss the cooked ribs in the glaze. Prepare the
barbecue until very hot. Place the hickory chips, soaked in water, onto the grill. Grill the ribs for approximately 20 minutes, basting often.

Suke Yaki
Courtesy of Iara <IL918@aol.com>

1 tsp. sesame oil
4 pounds lean beef (cut into ½ inch strips)
1/2 cup soy sauce
1 bundle green onions (coarsely chopped)
1 box fried tofu (cut into 16 pieces)
1 cup fresh mushrooms (chopped)
1 bundle spinach (chopped)
½ tsp. fresh garlic (minced)
½ tsp. fresh ginger (minced)
1 tbsp. white pepper
1 pound potato noodles (cooked until clear, then drained)
6 raw eggs, whisked *

Utensils: Wok

Preheat wok on high. Add oil. Cook meat until well done. Add soy sauce, onion, tofu, mushrooms, spinach, ginger, garlic, white pepper and potato noodles. Combine well. Divide evenly into six serving dishes. Serve with steamed or fried rice.

*Optional: May be served with whisked raw eggs in side bowls for dipping.
 
 
 
 
 



 
 

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