Recipe - Miso Barbecue Beef Wginger Teriyaki

2 One half pound Cross rib/bottom round/ rump
roast
1 One half tablespoon Japanese miso
3 tablespoon Mirin/rice wine or dry
sherry
3 tablespoon Japanese style soy sauce
1 tablespoon Distilled white vinegar
1 tablespoon Sugar
2 teaspoon Sesame oil

SAUCE
2 tablespoon Sake
3 tablespoon Mirin/rice wine or dry
sherry
3 tablespoon Japanese style soy sauce
2 tablespoon Sugar
2 teaspoon Grated fresh ginger.

Slice roast across grain into One fourth inch thick slices. Combine miso, mirin,
soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing
plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4
hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1
to 1 One half minutes on each side or until seared. Serve hot with
gingerteriyaki sauce, over noodles or rice.

SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower
heat and simmer into a light syrupy consistency.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini