The most difficult part of achieving good teriyaki is getting the sauce glossy while not overcooking the meat. For this reason it is best to firstly seal the meat and then return it to the pan once the sauce has thickened.
Preparation: 15 minutes plus 30 minutes for the steak to marinate
Cooking: 10 minutes
- 6x180-200g fillet steaks, around 2cm thick
- 1 garlic clove, crushed
- 1/2 tsp caster sugar
- 1 tsp ginger, finely chopped
- 100ml soy sauce
- 100ml mirin
- 2 tbsp oil for cooking
- 100ml dashi or water
- 2 tsp caster sugar
- 1 tsp corn flour
- boiled rice
- 2 tsp pickled ginger (optional)
- Beef: Trim any excess fat from the steaks. Mix the garlic, sugar, ginger, soy sauce and mirin together in a bowl. Coat the steaks in the marinade and leave them in it to marinate for 30 minutes.
- To Cook: Place the oil in a frying pan over a high heat. When the oil is hot place the steaks on the pan and cook them for a couple of minutes on each side. Remove the steaks from the heat.
- Sauce: Place the remaining marinade, dashi and sugar in the pan with the cooking juices. Allow it to reduce slightly, Mix the corn flour with a little water until smooth and stir it into the sauce. Stir the sauce for a couple of minutes until thickened slightly. Add the steaks to the pan and cook them for around 30 seconds on each side. Remove the pan from the heat.
- To Serve: Slice the steaks into strips and reassemble them onto 6 plates. Pour the sauce over the steaks and serve them with boiled rice garnished with a little pickled ginger (optional).