To spite the restaurants…

Can't say that Japanese kitchen one of my favorites, I go to the Japanese purely because of the aesthetic component - the food is beautiful, and conducive to contemplation over a cup of sake.
The only but: for me, rolls are not food, and sake is also somehow not vodka ...
Well, rolls immediately nah - who just does not twist them.
Udons are beautiful, easy enough if there is a bonito and kombu, but running around looking for them somewhere - do we need navasabi?
But teriyaki beef might be on point. And it is no less popular than rolls, and not so hackneyed.

Well, I apologize for the long introduction, back to our cows.
Korovo is known to be made from beef and bones. We need a little from her - 600 grams beef, she won't even notice the shortage, from the area where they make good steaks.
For the sauce you need soy sauce, sake, mirin, a piece ginger five centimeters and a couple of tbsp. brown sugar.

Let's do the marinade:
We mix half a glass of soy and sake, add a quarter glass of mirin, sugar, and blather everything to the enemy.
Until the sugar dissolves, I mean.
We rub the ginger on a grater, and squeeze the juice with our fingers - we need from a tablespoon.
Mix in the marinade:

We cut off excess fat from the beef, and poke with a fork on both sides, inflicting multiple stab wounds for deeper penetration of the marinade.

We put the meat in a bag, pour half a glass of the resulting sauce, squeeze out the air.

We put it in the refrigerator for an hour, not forgetting to turn it over on the other side in half an hour to avoid the appearance of bedsores ...
Proceed as follows with the remaining marinade.
Drain into a saucepan, put on fire, bring to a boil. We thicken ch.l. starch, dissolved in two tbsp. water.

Let simmer for another minute.
By the way, one of the most common misconceptions is that teriyaki is a thick sauce.
Nothing like that! It is only slightly thicker than regular soy sauce.
We take the meat out of the bag, dry it with paper towels, and fry in a small amount of oil in a frying pan heated to above medium. 4-5 minutes per side, depending on the thickness of the piece and the degree of doneness desired.

Pour 2-3 tablespoons into the finished meat. of our not very thick sauce:

And caramelize on both sides to a shine, about another half a minute per side.

By the way, 'teri' means 'shine' and 'yaki' means fry, so 'teriyaki' means 'shine' for frying.
We cover the meat with foil or waxed paper and let it rest for 10 minutes so that the juices disperse where necessary and calm down.
We show respect for the guests - cut into thin strips - it's more convenient to eat with chopsticks.

Put on a plate, pour over the sauce. Serve with Japanese rice.

We finish the sake - do not pour it out, in fact. We treat alcohol with care - we don’t let a crumb go to waste.

If everything is done correctly, then you are unlikely to overpay money in restaurants for such beef again. Make it yourself - like two fingers ...

Konazsky Syndrome.

Our family loves Asian-style meat options. And what's Asian style without soy sauce? I took the richest Teriyaki sauce and made a marinade out of it.

I must say that beef is not a quick meat to cook, so it can be replaced with lean pork, and it will also be delicious.

To prepare beef in Teriyaki sauce with onions, we will prepare the necessary products.

I had a piece of meat different in color for some reason. Cut beef or veal across the grain into small pieces less than 1 cm thick.

Break off each piece on both sides. I did this with the blunt side of a heavy knife, making impromptu cuts up and down.

For the marinade, simply mix all the ingredients, adjust the spiciness to your liking. Add the garlic to the sauce immediately and stir. I forgot about the garlic and added it later.

Immerse the pieces of beaten meat in the marinade. Thoroughly soak each piece with marinade and leave in this form for 1 hour.

Then put the meat along with the marinade in a pan with heated oil. Fry the meat, and then add a little water and simmer until the desired degree of softness under the lid. Taste and add water until the tenderness of the meat suits you. Do not leave the pan unattended as the marinade will caramelize very quickly and may burn.

When the softness of the meat suits you, you can add onions. In Asia, it is customary to cut onions large and not across the fibers, but along. Cut green feathers diagonally.

Add onion to the meat and, stirring, cook until the onion is soft. It should just soften up a bit.

Ready meal sprinkle with sesame seeds and green onions. Serve beef in Teriyaki sauce with any side dish. We like rice.

Bon appetit!

Teri Yaki sauce is a traditional Japanese soy sauce with honey and spices. It is used with meat and fish dishes as well as a marinade.
The word teriyaki comes from the Japanese words teri meaning sugar glitter and yaki meaning fried.
Beef goes especially well with this sauce because the sauce “seals” the pieces of meat and prevents the precious juice from flowing out, and the pork fat or chicken liquid will dissolve this wonderful crust.
But no one forbids experiments in the kitchen;)
So, in order to create a slight breath of Japan in your kitchen, you first need to turn on the oven.
Cooking responds positively when different cultures borrow each other's secrets and cooking methods. If you take only one beef, then the British adapted to cook it perfectly, and the Japanese added spicy sauce- quite a spicy dish in the style of their cuisine.

• 1 kg. beef fillet
• 0.5 cup soy sauce
• 0.25 cup vegetable oil
• 1 tablespoon honey
• 4 teaspoons cornstarch
• black pepper
• 3 garlic cloves

So here's what cooks from the UK advise us: beef meat itself is tough. Not the same, of course, as the sole, but not as tender as chicken fillet.
Therefore, if baking in the oven is supposed, then the meat should be beaten off. And if you have a simply magical and indispensable thing for tough meat - a tenderizer (we have :)) - the matter will end with an excellent result. Its blades slightly cut into the fibers, allowing spices and marinade to penetrate deep inside, while the juice remains inside and the meat is more aromatic and juicy.
The following English secret of roasting meat is time intervals:

• meat with blood (reer) - 5-7 minutes on each side,
• medium rare (medium) - 8-10 minutes on each side,
• well-done (veldan) - 11-13 minutes on each side.

Then we prepare the sauce: chop the garlic, mix with soy sauce, vegetable oil, honey, starch, black pepper. You can mix the ingredients directly in the pan. The main thing in cooking teriyaki is to CONSTANTLY and CONTINUOUSLY stir the sauce so that there are no starch lumps. Bring the sauce to a boil - just a couple of minutes and it's ready!
We put the pieces of beaten meat in a mold, smear the sauce on top, bake at the selected time, turn over, smear the sauce on the other side and send it back to the oven.
If a medium degree of roasting was chosen, then the finished pieces of beef can be cut across the fibers into thin slices - there will be a very beautiful appearance - a crispy crust and slightly pink meat inside.
The meat itself is a very satisfying product, but in combination with such a salty-spicy sauce, it is simply necessary fresh vegetables. The Japanese are not stupid, they know what they advise.
We cut the Bulgarian pepper into strips, slice the tomatoes, and we cut the fresh cucumber with such a curly knife, it turned out very impressive! Vegetables make this dish complete and balanced in taste.
We lay out all the ingredients, pour over the meat with the rest of the sauce, and rather at the table - try all this deliciousness!

Once my husband and I wandered into a Japanese restaurant and ate there delicious dish. Then I searched the entire Internet, but did not find anything suitable. The request for "beef in teriyaki sauce" gave completely different recipes. So I had to come up with my own, similar to what we tried.

For cooking we need:
beef - 500 gr.;
Onion - one large head;
Bulgarian pepper - 1 pc.;
Carrots - 1-2 pieces;
Garlic - to taste;
sesame;
Soy sauce - 30 gr.;
Teriyaki sauce - 120 gr. I bought ready-made, but you can (and should) cook it yourself, the recipe is here http://www.su-shef.ru/receipts/1890;
Dry red wine - 50 gr.;
spice salt - to taste;
Greenery.
1. Cut the meat into thin strips, onion into half rings, mix. We salt all this, spices at will (I didn’t add, I was afraid to spoil it), pour wine and soy sauce and refrigerate for an hour.

2. Cut the pepper into thin strips, garlic into thin “leaves”, cut the carrots with a vegetable peeler into such “rags”

3. Fry the meat with onions in a pan until a crust forms, add sesame seeds and fry a little more.
4. Then put everything in a baking sheet, add pepper, carrots, garlic, mix. Pour everything with teriyaki sauce and in a preheated oven for 5-7 minutes. IMPORTANT: Peppers and carrots should NOT be cooked, they should remain moist. Sprinkle the finished dish with herbs

...... and Bon Appetit!