Teriyaki sirloin

Teriyaki

I present not only a superb recipe for teriyaki sauce but also one for marinating the meat. I have already discussed teriyaki origins in another recipe so let’s skip right to the recipes.

Ingredients (serves 5):

• 4 pounds – sirloin (although you can use tenderloin or top round) cut into about ¾-inch cubes
• 2 cups – teriyaki marinade
• 3 cups – teriyaki sauce

Teriyaki marinade:

• ¾ cup – soy sauce
• ¾ cup – peanut oil
• 2 tablespoons – honey
• 6 tablespoons – dry sherry
• 2 cloves – garlic, diced
• 2 teaspoons – ginger, diced

Teriyaki sauce:

• 2 cups – chicken stock
• 1 cup – tamari sauce (this is available in major food chains and Asian markets – it is essentially soy sauce Japanese style – stronger and richer)
• ½ cup – sugar
• 4 – green onions, diced
• 4 tablespoons – mirin (sweet rice wine)
• 1 clove – garlic, diced
• ½ tablespoon – ginger, minced
• 4 tablespoons – sake
• 1 tablespoon – rice vinegar
• ¾ cup – mixture of 3 tablespoons cornstarch and water

Sirloin cut and ready to be marinated.

Preparation:

Mix the teriyaki marinade ingredients.

Marinade sauce

Place the meat into a plastic freezer bag and pour in the teriyaki marinade and make sure the marinade covers the meat by shaking the bag (see photo below).

Meat and marinade in freezer bag.

Place in the refrigerator to marinate for 5 hours (mix each hour to keep all the meat covered in sauce). Once the meat has marinated, place it on the grill (medium heat – use a grill sheet so the meat will not fall through the grill) and cook about 4 to 6 minutes stirring periodically for medium rare. Serve the sirloin with the teriyaki sauce immediately.

Teriyaki sauce: add the chicken stock, tamari sauce, sugar, onions, mirin, garlic, and ginger to a saucepan and cook over medium low to medium heat for 15 minutes stirring periodically. Finally, add the sake, rice vinegar, and cornstarch and heat until the sauce thickens.

Teriyaki sauce

Bon appétit.

J. Botticelli