Beef misoyaki

4 servings

Ingredients

Quantity Ingredient
-pam coombes (rncm95a)
½ teaspoon Msg; (optional)
2½ tablespoon Sesame seeds
¼ cup Sake
⅓ cup Light miso
1 pounds Beef; rib eye roast (fermented soybean paste) very thinly sliced
1 tablespoon Soy sauce
1 tablespoon Peanut oil
2 tablespoons Sugar

Directions

Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown. Grind with mortar and pestle or run through a food blender. Do not grind too fine. Add the miso to the sesame seeds and mix well. Ad the soy sauce; sugar, MSG, and sake.

Spread ½ of the mixture on a platter and place beef slices in the marinade. Brush the remaining marinade on top. Let stand for 30 mins to 1 hour. Remove the beef from the marinade, scrape off excess marinade and reserve. Broil or pan fry with a little oil. Heat the leftover marinade and serve with the beef. Pam in VA Formatted by Elaine Radis

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