Sirloin with sake lees and miso pickled

Japanese food
Meat side dishes
Tamura Takashi
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This dish is made by mixing sake lees and white miso, marinating the meat and then grilling it to a savory fragrant way. When grilling thick meat such as steak meat, rather than grilling it all at once, slowly cook it inside while letting it rest and giving it a better texture.
Cooking time: 15 minutes
Excluding the time to soak in miso
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How to make it
1

Mix all the ingredients for the sake lees miso and marinate the beef sirloin wrapped in gauze. It's best to soak it for about 2 days.

2

Remove from the gauze, place in a heated frying pan and bake. If it's about to burn along the way, add extra water or sake and steam it.

3

Once both sides are browned, remove from the heat, pour in aluminum foil and cook over the remaining heat.

4

Remove on a cutting board and cut into pieces that are easy to eat.

5

Add the shichimi chili pepper to the remaining soup in the frying pan in [3] and heat it to make it into a sauce.

6

Place the meat in a bowl and add celery leaves. Add the sauce from [5] and it's finished.

Ingredients for 2 people

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