I seek delight in simple recipes that satisfy and thrill my tastebuds without putting much effort. A good example would be this dish. Everybody knows what a teriyaki is – thanks to the introduction and exposure to Japanese cuisine all over the world – it’s simply a form of cooking used by Japanese to grill or broil the meats, glazed with soy sauce, mirin and sugar.
The glaze, made up of soy sauce, mirin and sugar, gives the meat that beautiful shine and lustre that makes it so mouthwatering and beautiful to photograph 🙂 It also has a balanced sweet salty taste which adds depth to the grilled meat. Any meats can be ‘teriyaki-ed’ like fish, chicken and beef.
When cooking beef, I like to use premium grade beef to bring out that buttery flavour, searing up to the right level to preserve the tenderness and juiciness of the beautiful meat. The addition of fresh salad helps to cut through that rich fattiness of the beef, making them a truly perfect marriage.
Beef Teriyaki and Sesame Cucumber Salad (adapted from Christine Manfield’s Fire & Spice)
2x 150g premium grade beef sirloin fillet, trimmed
80ml Japanese soy sauce
30ml cooking sake
1 clove garlic, minced
1 tsp ginger, minced
1 tbsp raw sugar
20ml vegetable oil
1 oriental cucumber, finely diced
2 tbsp daikon, finely diced
2 tsp caster sugar
20ml rice vinegar
1/2 tsp sesame oil
1 tbsp white sesame seeds, roasted
1. Combine soy, mirin and sake in a saucepan and bring to boil. Add garlic and ginger and simmer for about 10 mins or until slightly reduced. Add sugar and simmer for another 5 mins or until the sauce has thickened and turned glossy. Turn off the heat and set aside to cool.
2. Pour the sauce over the beef fillets and leave to marinate for 10-15 mins.
3. Heat oil in a pan over high heat. Take the marinated beef (keep the marinade juice) and place them on the pan to cook for 2 mins before turning the meat over. Cook for another 2 mins. Remove from the heat and rest the beef for 6 mins.
4. Pour the reserved marinade juice into the pan and glaze it with the beef juices for 3 mins or until reduced. Then pour the sauce over the meat.
5. In a large bowl, combine diced cucumber, daikon and watercress leaves together. Add sugar, vinegar and sesame oil. Toss and mix well.
6. Slice the beef fillets across the grain and arrange on serving plates. Spoon the cucumber salad on top of the beef and sprinkle with toasted sesame seeds. Serve immediately.