Recipe by COREprojects
From Epicurean.com, this recipe tastes quite authentic! I used a high grade marbleized flank steak (Japanese style) and coarse white miso with cooking sake and did not need to add water to make it cover my steak. The recipe suggests using a minute or flank steak. This may make a great dipping sauce for shabu shabu or yaki niku too!
- 2 tablespoons miso
- 2 tablespoons sake
- 1 teaspoon chopped garlic
- 1 teaspoon sugar
- 1⁄8 teaspoon pepper
- water, as needed
Directions See How It's Made
- Cream miso with sake and then add all other ingredients.
- Add steak and marinate for one hour at room temperature, adding water as needed to be sure the steak is completely covered.
- Grill or pan-fry. I highly suggest pan-frying with a marbleized steak in a bit of oil to seal in the juices. Enjoy!