Yaki Niku

Mrs. Jack Wakayama

SERVINGS 4

• 1 pound tender beef
• 1 stalk green onion, chopped
• 2 tablespoons vegetable oil

Freeze beef enough to slice thin and marinate in 2 tablespoons of the sauce, the vegetable oil and the green onion just before broiling.

Sauce #1:

Stock:

• 1½ cups water
• 3-inch strip dashi konbu
• 1 large dried mushroom soaked in water

Bring water to boil, add konbu and mushroom and continue boiling for 3 minutes. Remove konbu and boil for 5 minutes longer and remove mushroom. To this stock add:

• 5 tablespoons shoyu
• 1 tablespoon mirin
• 1 teaspoon coarse brown sugar
• 1 teaspoon goma, toasted and ground slightly
• 1 teaspoon ginger, grated
• ¼ teaspoon gourmet powder
• dash of Shichi-mi (optional)
• ¼ teaspoon Hi-Me (may be used in place of konbu and mushroom used in the stock)

Bring to boil and strain.

This dish is best enjoyed when broiled at the table. Each person is provided with some of the special sauce in which he dips his cooked beef as he eats.

Along with the beef, vegetables such as bulb onion sliced ¼″ thick, mushrooms, leek cut in 2″ lengths, sections of green pepper, and slices of eggplant, may be used.

VARIATION:

Sauce #2:

• ½ cup shoyu
• ½ cup pressed apple
• ¼ cup mirin
• 2 tablespoons sake
• ½ teaspoon gourmet powder

Boil mirin and sake. Add other ingredients and bring to boil. Sauces that may be added: momiji oroshi, grated ginger root, chopped garlic.

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