Prep 15 mins
Cook 5 mins
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.
- 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
- 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.
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!
I absolutely LOVE this. I've gotten this at Benihana's and it wasn't as good as this recipe. Since I don't like onions, I just omit that part of the recipe. My husband loves this and so do his parents and my best friend. This is one of our favorite meals.
My daughter loved this steak but my son did not care for it one bit, so lucky her... more for her to eat. Very easy to prepare and cook. Sauce thickens really fast though, in fact, by the time I tried to pour it over the steak, it had solidified like taffy. Thank you for sharing.