Miso-Marinated Beef in an Egg-White Jacket

Name: Miso-Marinated Beef in an Egg-White Jacket (Gyuniku no Ranpaku-age)
Cuisine: Japanese
Ingredients: 7 ounces Saikyo miso (sweet white miso); 7 ounces Saikyo miso (sweet white miso); 3 tablespoons sake (rice wine); 3 tablespoons sake (rice wine); 2 tablespoons minced scallion; 1 teaspoon toban jiang (chile-bean sauce); 1 teaspoon toban jiang (chile-bean sauce); 1 pound beef sirloin, sliced ½ inch thick; 4 whites; ½ teaspoon salt; 1 tablespoon potato starch or cornstarch; 1 tablespoon potato starch or cornstarch; Vegetable oil, for deep-frying; Tosazu dressing; Mixed salad greens

Gyuniku no Ranpaku-age

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In this preparation, beef is marinated in miso, coated with egg white, and then deep-fried. An unusual presentation and flavor experience! Serve the beef with assorted salad greens on the side.

Ingredients

7 ounces Saikyo miso (sweet white miso)
3 tablespoons sake (rice wine)

Asia
Japan
Main course

Method

In a bowl, combine the miso, sake, scallion, and chile-bean sauce.

In a pan large enough to hold the beef in one layer, spread one-third of the miso mixture. Place two layers of cheesecloth on top of the miso mixture, and arrange the beef slices on the cloth without overlapping. Cover the beef with another thin, tightly woven cloth or two layers of cheesecloth, and spread the rem