Recipe - Beef Misoyaki

1 One half pound Beef rib eye roast; thinly
cut or sliced up
3 One fourth tablespoon Sesame seeds
One half cup Miso; light, see * Note 1
1/3 cup Sake; see * Note 2
Three fourths teaspoon MSG; (optional)
1 One half tablespoon Sugar
1 One half tablespoon Soy sauce
1 One half tablespoon Peanut oil

* Note 1: Fermented soybean paste; available in Japanese and Oriental
markets. * Note 2: Japanese wine; widely available.

Toast the sesame seeds in a frying pan. Cook only until a few pop and
the rest turn golden brown. Grind seeds with a mortar and pestle or
run through a food blender. Do not grind too fine. Add the miso to
the sesame seeds and mix well. Add the soy sauce, sugar, optional MSG
and sake. Spread onehalf of the mixture on a platter and place the
beef slices in the marinade. Brush the remaining marinade on top. Let
stand for 30 minutes to 1 hour. Remove the beef from the marinade,
scrape off the excess marinade and reserve. Broil or pan fry with a
little oil until just cooked about 5 minutes. Heat the leftover
marinade and serve with the beef. Generally this dish is eaten with
boiled rice.

Comments: Miso, fermented soybean paste, is used in this dish to
provide a beef and soy flavor that is terribly rich. Obviously, it
will stretch out the meat, but that does not seem to be the concern
here. The Japanese have loved beef for the past 100 years or so and
they eat a great deal of it. Still, you will be surprised at how far
this dish will go, at a meal.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01301991
issue The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

07121994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.