350 g rump steak, cut into 4 slices
300 g red or white miso (bean paste)
4 tablespoons sugar
2 tablespoons sake
Cos lettuce leaves
Pickled ginger, sliced
Score the edge of the steaks once on each side, then make 2 small cuts in the surface. Put the bean paste in a bowl with the sugar and sake, and mix to a soft paste. Choose a dish large enough to hold all the steaks in one layer and spread half the bean paste mixture on the bottom of it. Cover with a double layer of muslin cut to fit the dish. Arrange the steaks on top of the muslin and cover with a second layer of muslin spread with the rest of the bean paste mixture. Cover tightly with aluminum foil and refrigerate for 1 or 2 days. When you are ready to cook the steaks, lift them out, scrape the bean paste off the muslin and reserve it for another use.
Cook the steaks under a moderate stove grill, or over a barbecue grill, for about 2 minutes on each side. Cut them into bite-sized slices, and serve garnished with lettuce and ginger.
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