6 rump steaks
4 tablespoons light soy sauce
4 tablespoons mirin (sweet rice wine)
1 garlic clove, finely chopped
1 piece fresh ginger root, 2.5 cm long
1 tablespoon oil
Make a marinade by mixing together the soy sauce, mirin, garlic, and 1 teaspoon of ginger juice, obtained by grating the fresh ginger root and squeezing out the juice by hand. Marinate the staeks in this mixture for 30 minutes. Heat the oil in a frying pan and add the steaks, browning quickly. Pour over the remaining marinade and fry for 4 to 5 minutes longer, until the meat has taken on a glazed appearance. This dish is usually garnished with fresh young ginger sprouts, or tiny cucumbers marinated in vinegar and soy sauce.
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