Miso-Marinated Beef Steak

Name: Miso-Marinated Beef Steak (Gyuniku no Misozuke)
Cuisine: Japanese
Ingredients: 7 ounces akamiso (brown miso); 7 ounces akamiso (brown miso); ½ cup mirin (sweet cooking wine); ½ cup mirin (sweet cooking wine); ¼ cup sake (rice wine); ¼ cup sake (rice wine); Four 6-ounce sirloin steaks, 1 inch thick, excess fat cut off and reserved; ¼ cup vegetable oil; ¼ cup brandy; One 1-inch cube beef suet, or 2 tablespoons butter; One 1-inch cube beef suet, or 2 tablespoons butter; 1 small onion, minced; 3 garlic cloves, minced; 4 cups day-old cooked short-grain white or brown rice; 4 cups day-old cooked short-grain white or brown rice; 20 shiso leaves, roughly chopped; Salt, tamari, and fresh-ground black pepper to taste; Salt, tamari, and fresh-ground black pepper to taste; Salt, tamari, and fresh-ground black pepper to taste

Gyuniku no Misozuke

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

As fish was once preserved in a miso marinade, so was beef. The technique of marinating beef was developed in the domain of Hikone, now Shiga Prefecture, during the Edo Era (1600 to 1868). Even then, Hikone was known for its excellent beef, oumi-gyu. To bring this top-quality beef as tribute to the Tokugawa shogunate in the city of Edo (now Tokyo) the people of Hikone used miso as a preservative.

Beef can be marinated in either sweet white miso or salty brown miso. I prefer b

Ingredients

Asia
Japan
Hikone
Main course
Tokyo

Ingredients

Method