Dining with the Chef

Yakiniku (Japanese-style BBQ) (2013x1)

Exibido em:: Jan 14, 2013

Yakiniku is basically a very simple dish of grilled meat. So, today's point is Rika's original sauce that she developed through trial and error! We are sure you will be addicted to her original sauce once you try it and then you can't stop eating! Japanese-style BBQ [Ingredients] *Serves 2 200g beef round 200g beef flank 200g beef sirloin Red leaf lettuce Boston leaf lettuce Shiso leaves Cucumber White part of leek [For dipping sauce] 4 tbsp chopped leek 2 tbsp grated apple 2 tsp grated garlic 2 tsp grated ginger 6 tbsp soy sauce 2 tbsp sugar 2 tbsp sake 2 tsp honey 2 tsp sesame oil 1/2 tsp salt Wasabi, to taste Gochujang and vinegar, to taste [Method] 1. To make Rika's original dipping sauce, chop the leek, grate the apple, garlic and ginger. Add the seasonings and mix well. 2. Rinse the vegetables well, and cut into hand-size pieces as needed. Thinly cut the cucumber. Cut the white part of the leek and immerse it in cold water to crisp it, arrange on a plate. 3. Cut each part of the beef into 4mm thick slices. If the slices are a little tough, lightly pound to tenderize. 4. Marinate the slices as if you are massaging. Do this 3 to 5 minutes before grilling. 5. Grill both sides until the surface gets burned. 6. Rika recommends a healthy way to eat the meat slices by wrapping with vegetable leaves. Serve with wasabi, and the mixture of gochujang and vinegar. Fluffy Egg Drop Soup [Ingredients] *Serves 2 2 cups water 1 tsp granulated dashi 1 tsp nam pla (Thai fish sauce) 1 egg 10 cm piece of leek [Method] 1. Heat the water, granulated dashi, and nam pla in a saucepan. 2. Place the leek strips in a bowl, crack the egg, and beat. 3. Slowly pour the egg mixture into the gently simmering pan, wait, then turn off the heat just before the egg mixture coagulates. 4. Ladle into a bowl, being c