Miso-Marinated Beef Steak (with fried rice and sauce)
Gyuniku no Misozuke
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
serves 3 to 4
- 1 pound top loin steak Trim and reserve the larger chunks of fat to make the rice.
- 4 Tablespoons akamiso (brown miso) (I used a blend of shiro miso and hatcho miso)
- ¼ cup mirin (sweet cooking wine)
- ¼ cup sake
Combine the miso, mirin, and sake.
Spread about 1/3 of the mixture in the bottom of a glass pan big enough to hold the meat in one layer. Cover that with a dampened fukin (tightly woven cotton cloth). Place the steaks on the cloth and cover with another cloth. Spread the remaining marinade over the second cloth. I tucked the edges cloth over the top. Cover the pan with plastic wrap and refrigerate.
Marinate the steaks for 5 hours to overnight. Ms. Shimbo says that if you leave the meat in the marinade too long it will get dry and tough, but you can remove the steak from the marinade, wrap, and it will keep for up to 3 days.
When you are ready to cook, remove the steaks from the marinade and if there is miso on the meat, wipe it away with a paper towel. Do not rinse!
Miso burns very easily. Note: I make this recipe often and this picture is from a meal I prepared shortly after moving into this house with its super-fast very hot stove…
- 1/2 cup vegetable oil
Heat a large skillet and add the oil. When the oil is hot add the steaks. Brown on one side, turn and finish cooking on the other side. I’m not sure how long I cooked them, but keep your eye on it: they seemed to cook faster than un-marinated steaks. Remove meat to a warm plate.
- ½ cup water
- ¼ cup mirin
- 2 TBS reserved miso marinade
Deglaze the pan with water and miso. Then add the miso marinade. Cook and stir for 2 minutes. Ms. Shimbo’s recipe calls for the cook to ignite some brandy in the skillet, strain the sauce into a saucepan and then cook until it thickens. I omitted this last touch.
Slice the steaks and serve with stir-fried rice and the sauce drizzled over.
“If in the first act you have hung a
pistol cantaloupe on the wall, then in the following one it should be fired eaten.”