Recipe adapted from norecipes.com
Cooking time: 45 minutes
Yield: 2 servings
2 6-ounce steaks
4 tbsp dark brown sugar
4 tbsp mirin
4 tbsp sake
4 tbsp soy sauce
- Preheat oven to 350 degrees Fahrenheit.
- Prepare the sauce by heating the sugar, mirin, sake, and soy sauce in a sauce pot over medium-low heat. Stir occasionally, cooking until the sugar has dissolved, about 5 minutes. Cool half of the sauce and while keeping the other half in the pot. Continue to cook the half in the pot until reduced and has become nape, about 10 minutes.
- Pour the cooled portion of the sauce onto the steaks on a baking pan. Roast in the oven until the desired degree of doneness. The steaks may also be prepared by grill or by broiler. Rest the steaks 10 minutes after cooking. Slice against the grain and serve with the reduced sauce on top.
per serving: 311 calories, 17.6g fat (4.8g saturated, 0.6g polyunsaturated, 7.0g monounsaturated), 3.6g carbohydrates, 0g fiber, 36.6g protein
Recipe from rasamalaysia.com
Cooking time: 10 minutes
shrimp (shelled, deveined, tails on)
vegetables of your choice (examples include pumpkin, sweet potato, broccoli, string beans, yam. Root vegetables should be sliced thinly so it is cooked through)
1/2 cup plain flour
1/2 cup corn flour or rice flour
1 tsp baking powder
1/2 tsp salt
1 egg yolk
2/3 cup ice cold water
oil for deep frying
- Heat oil for frying to 350 degrees F.
- Combine the dry ingredients from the flour-salt and sieve through sifter.
- In a separate bowl, whisk together the egg yolk with the water.
- Gradually add the dry ingredients to yolk and water mixture, stirring just until combined. The mixture will be lumpy but that's okay.
- Dip the desired vegetables and shrimp into the tempura batter. Carefully add a couple pieces to the heated frying oil and cook until golden brown. Repeat with the remaining shrimp and vegetables. Drain on paper towels and serve with sauce.
**Helpful tips and common mistakes
Since the beef takes the longest to cook, you want to start with the teriyaki first. Traditionally, the sauce is boiled and reduced to the desired thickness and used to marinate the beef, which is then grilled and broiled. I combined this method with the one from norecipes.com to give you the recipe above.
The type of steak you use is up to you. I wanted a cut that had some marbling so the beef is tender, so I chose flap steak. Flap steak is a cut from the bottom sirloin butt and is generally thin. I cut slits on the tops of the meat so the sauce would permeate throughout, especially since I am not marinading the meat.
Pour the marinade on top and let it cook until your desired degree of doneness. Since the people I serve lunch for like their meat well-done, I roasted the beef for almost 1 hour.
Now for the tempura batter. I chose to make shrimp tempura and broccoli tempura, but almost any vegetable can work.
You can also choose to substitute the ice water for beer, which I found leads to a very crispy batter.
Now after I added the said amount of water, I found my batter to be too lumpy. I added a little extra water to thin it out; however, keep in mind that as the ice melts, the batter will become even runnier. You will need to add a bit more flour as this occurs.
To check if the consistency of your batter is right, test it out! Dip a small piece of broccoli in the batter and fry it to see the outcome. If the batter barely covers the broccoli or vegetable choice, and is too thin, add more flour. Too thick, add more liquid.
Don't overcrowd your fryer or the items will clump together.
What's great about this batter is that it's so darn crispy! Even a couple hours after frying, the broccoli was still crispy. I had to even reheat them in the oven for 15 minutes, and they were still crispy! Now that's an impressive recipe!
The beef teriyaki had the right balance of flavors. You only need a little drizzle of the sauce and it's perfection. I even had some of the beef on top of a salad and used the sauce as the salad dressing and it was still delicious. Make these bento boxes for your next lunch and you'll be sure to impress your guests.