Name: Tosa Style Grilled Beef
Yield: Serves 6–8
Cuisine: Japan
Ingredients: ¼ teaspoon salt; 2 cloves garlic, peeled and cut into slivers; 2 tablespoons saké (Japanese rice wine); 1 tablespoon vegetable oil; ½ teaspoon freshly ground black pepper; ice water; ½ cup soy sauce; juice of 1 lemon; 2 scallions, trimmed and finely minced (green and white parts), about ¼ cup; 1 tablespoon ginger juice (extracted from freshly grated ginger); ¼ cup soy sauce; ½ cup honey; 1½ pounds beef, preferably filet mignon, though London broil is fine; ¼ cup freshly snipped chives (optional); 2 tablespoons rice vinegar; 1 tablespoon lemon juice

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

Here’s a simple yet succulent grilled beef dish that cleverly adapts a classic Japanese technique to an American meat-centered menu. The original dish is made with katsuo (bonito) in Japan. The waters of Tosa Bay off the Kōchi coast teem with bonito, which are harvested year-round to produce katsuo bushi, the dry-roasted fish flakes so important in traditional stock making. In the early summer months, though, fresh bonito is a delicacy. At that time, the fish are filleted, kee