Gyuniku Teriyaki

Grilled Sliced Beef With Sweet Soya-seasoned Glaze

Beef “teriyaki” like most of the “yaki” recipes, can be cooked not only under the grill of your cooker but also on a hibachi or charcoal grill. The sauce may be made in large quantities, covered, refrigerated and kept for as long as a month.

To serve 6

1½ lb, lean boneless beef, preferably fillet or rump, cut in 12 slices ¼ inch thick

Teriyaki Sauce:
3/8 pint mirin (sweet sake), or substitute 3/8 pint less 5 teaspoons pale dry sherry
3/8 pint Japanese soya sauce
3/8 pint chicken stock

Teriyaki Glaze:
3 tablespoons teriyaki sauce
2½ teaspoons castor sugar
1½ teaspoons cornflour mixed with 2½ teaspoons cold water

Garnish:
1 tablespoon powdered mustard, mixed with just enough hot water to make a thick paste and set aside to rest for 15 minutes
12 sprigs fresh parsley

Prepare In Advance:
1. To make the sauce, warm the mirin or sherry in a medium-sized enameled or stainless-steel saucepan over a moderate heat. Ignite the mirin with a match off the heat, and shake the pan backwards and forwards until the flame dies out. Then stir in the soya sauce and chicken stock, and bring to the boil. Pour the sauce into a bowl and cool to room temperature.
2. To make the glaze, mix 3 tablespoons of the teriyaki sauce and 21/2 teaspoons of sugar in an enameled or stainless-steel saucepan. Bring almost to the boil over a moderate heat, then reduce the heat to low. Stir the blended corn flour and water into the sauce. Cook until it thickens to a clear syrup glaze, stirring constantly. Immediately pour into a dish and set aside.

To Cook:
Preheat the grill to its highest point, or light a hibachi or charcoal grill. Dip the beef, one slice at a time, into the teriyaki sauce. Grill 2 inches from the heat for about 1 minute on each side, until lightly browned. For well done meat grill an additional minute.

To Serve:
Slice the meat into 1-inch-wide strips and place them on individual serving plates. Spoon a little of the glaze over each serving, and garnish each plate with a dab of the mustard and a sprig of parsley. If you prefer, mix the mustard into the glaze before pouring it over the meat. This will serve 6 as part of a Japanese meal or 4 as a main course.

NOTE: Any left-over teriyaki sauce may be stored in tightly closed jars and refrigerated for as long as one month. Before using, bring to the boil and skim any scum off the surface.