What could be better than Kobe beef, perfectly prepared Teriyaki style. From Japan to your table enjoy my Beef Teriyaki recipe. a classic Japanese Dish
Beef Teriyaki Recipe:
I love sharing my friend’s recipes with you and today, I ‘m very happy to share Nami from Just One Cookbook and her delicious Beef Teriyaki Recipe!
When you think about Japanese food, you probably first think about sushi, Tempura and maybe Chicken or Beef Teriyaki. Well, if you come to my website, you will probably see Japanese food that you might not have seen or heard of before. The food the Japanese eat at home is quite different from the food you see on a menu in Japanese restaurants here in theUS. I thought about sharing a more traditional Japanese recipe, but then I changed my mind. I think I should share a recipe that is familiar to most but people may not realize how easy it is to prepare.
The recipe I will share today is Beef Teriyaki. Beef Teriyaki is actually more popular in the US and in other parts of the world than in Japan. Teriyaki is a cooking technique: “teri” means luster and “yaki” means cooking/grilling.
For this type of cooking/preparation, fish is the most commonly used ingredient in Japan but chicken, pork, hamburger steak, and meatballs are other ingredients that we use as well. Japanese McDonald’s, for example, sells Teriyaki Mac Burger and it’s pretty good and I am hoping they will introduce it to the US one day.
You can purchase pre-made Teriyaki Sauce in American supermarkets; however, it actually tastes very different from what we make in Japan. The traditional Japanese sauce is made of soy sauce, sake, mirin, sugar, and often with ginger. Mirin is one of the important ingredients for Teriyaki sauce but if you can’t find it, you can replace it with sugar or honey.
Now let’s get ready to cook Beef Teriyaki!
Step one get the sauce ready.
Saute the beef.
Slice the cooked beef.
Prepare the sauce.
Pour sauce over beef and serve.
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Beef Teriyaki Recipe
- 2 Wagyu Style Beef Rib Eye
- 1/2 tsp corn starch optional
- 1 tsp water optional
- 1/2 Tbsp roasted sesame seeds
- 1 Green onion
- Teriyaki Sauce
- 4 Tbsp soy sauce
- 4 Tbsp sake
- 4 Tbsp mirin
- 1/2 Tbsp ginger juice
- 2 tsp sugar
- In a bowl, combine all the ingredients for Teriyaki Sauce and mix well.
- Trim off extra fat from the steaks and put them in a Ziploc bag. Add 4 Tbsp. of the marinade in the bag. Tightly sealed up and keep in the fridge for 30 minutes.
- Normally in Japan, Teriyaki Sauce is thin but American Teriyaki Sauce is always thick. If you prefer thick Teriyaki Sauce, combine corn starch and water and whisk well in a small bowl.
- Bring the Teriyaki Sauce to a boil in a frying pan to evaporate alcohol (sake) for 15 seconds. If you prefer thick sauce, remove from heat and set aside.
- For thick sauce, stir in the corn starch mix to the sauce and whisk all together so that the corn starch mix will blend in with the sauce well. Remove from heat and set aside.
- In a cast iron skillet or another frying pan, heat oil on medium high heat. When the pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming.
- Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks we had today.
- Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks.
- Remove the steaks from the pan to a plate before the sauce starts to burn. Let the steaks rest to allow succulent juices to distribute for 5-10 minutes before slicing.
- In Japan it’s not unusual to serve steaks with chopsticks. We eat steaks along with a bowl of rice. If you plan to serve in Japanese style, carefully slice the steaks into thin pieces.
- I sprinkle a little bit of roasted sesame seeds and chopped green onions on top of the steak for decoration. Serve the leftover Teriyaki Sauce on the table for extra drizzle.