"Rod Danner" > wrote in message
...
> On 3 Nov 2003 16:32:45 -0800, (pilgrim13)
> wrote:
>
> >Bill > wrote in message
m>...
> >
> >
> >The wife got from her Mom a recipe for Teriyaki merinade using Sake
> >which is to die for. The rule of thumb is, the cheaper the
> >cut-o-meat, the better. Good cuts of meat just don't suck in the
> >marinade at all.
> >What I would do with that quarter cow is to marinade the heck outta
> >the thing for 2 days, then grill it. Medium high/high, long enough to
> >crisp both sides, remember that at times, flames are a good thing,
> >providing you're in *control*. Then lower the heat to cook it medium
> >rare...of course...then cut into thin strips to do whatever you like.
> >
> >Just thought I'd Q-in
> >
> >Cheers
> >Stan
>
> Any chance of getting the Sake Marinade recipe?
Rod,
This may not be the same recipe, but its simple and works really well with
beef teriyaki:
100ml dashi
4 tablespoons Soy Sauce
4 tablespoons sake
3 tablespoons mirin (or 1 tablespoon sugar & mustard powder to taste)
The sauce is ideal for marinating lightly cooked asparagus tips or green
beans. As far as the beef, I normally use sirloin or rump steaks.
Enjoy!!
Graeme (a regular visitor to Tokyo's watering holes)