Teriyaki is an old preparation, but using steak is relatively new, as beef was not widely eaten in Japan until the second half of the twentieth century. So this might be considered a new classic. I love it with a simple salad (you might use Sesame-Miso Dressing, page 190) and perhaps Basmati Rice with Shiso (page 510). Other cuts of meat you can use here: the teriyaki treatment is widely used for chicken, bone in or out (see page 317), pork, and shrimp.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a large heavy skillet over high heat for about 3 minutes, then add the steaks. Brown quickly on both sides, not more than 2 minutes per side. Transfer the meat to a plate and turn off the heat for a minute or two.
Step 2
Turn the heat to medium, add the sake, and cook, stirring, to loosen any bits of meat adhering to the bottom of the pan. Add the mirin, sugar, and soy sauce. Stir to blend and, when the mixture is producing lively bubbles, return the meat to the pan.
Step 3
Cook, turning the meat in the sauce, until it becomes thick and sticky, more of a glaze than a liquid; this will take only 5 minutes or so. By that time the steaks should be rare to medium-rare (if you’re not sure, cut into a piece). Continue to cook if necessary, adding a spoonful or two of water if the sauce threatens to burn. Serve immediately.
