Recipe by currybunny
This is NOT like the thick sauce you get from a bottle, so please be warned! It is however absolutely melt in the mouth divine, and a real treat in our home! Recipe is from The Age newspaper (I think!), can easily be doubled.
Top Review by Da Huz
This was fantastic! We omitted the sugar because we don't like super sweet stuff. We also cooked our sauce a little longer and it thickened up nicely. By far the best teriyaki sauce we've ever had, except for some really high-end restaurants. This was so delicious and so easy to make, I'm sure we'll do it again!
- 1 -2 onion, sliced into rings
- 1 piece eye steak fillet, about 1 inch thick
- 1 tablespoon sake
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons oil, divided
- steamed rice, to serve
Directions See How It's Made
- Lightly salt the steak and set aside for 10 minutes.
- Fry the onions in 1 tablespoon of the oil in frying pan; remove and set aside, keeping warm.
- Add rest of the oil to pan and heat. Pat the meat dry with paper towels and add to pan. Cook til medium rare, about 2 minutes each side; there should be pink in the middle.
- Remove from pan and set aside, keeping warm.
- Reduce heat to low, add sake to pan and let bubble for 30 seconds, then add mirin, sugar and soy. Stir well and simmer for about a minute.
- Slice meat thinly and arrange on top of rice with onions; spoon sauce over.