Beef Misoyaki Recipe

• 1 1/2 lb Beef rib eye roast thinly sliced
• 3 1/4 Tbsp. Sesame seeds
• 1/2 c. Miso, light see * Note 1
• 1/3 c. Sake see * Note 2
• 3/4 tsp MSG (optional)
• 1 1/2 Tbsp. Sugar
• 1 1/2 Tbsp. Soy sauce
• 1 1/2 Tbsp. Peanut oil

1. * Note 1: Fermented soybean paste; available in Japanese and Oriental markets.
2. * Note 2: Japanese wine; widely available.
3. Toast the sesame seeds in a frying pan.
4. Cook only till a few pop and the rest turn golden.
5. Grind seeds with a mortar and pestle or possibly run through a food blender.
6. Don't grind too fine.
7. Add in the miso to the sesame seeds and mix well.
8. Add in the soy sauce, sugar, optional MSG and sake.
9. Spread one-half of the mix on a platter and place the beef slices in the marinade.
10. Brush the remaining marinade on top.
11. Let stand for 30 min to 1 hour.
12. Remove the beef from the marinade, scrape off the excess marinade and reserve.
13. Broil or possibly pan fry with a little oil till just cooked - about 5 min.
14. Heat the leftover marinade and serve with the beef.
15. Generally this dish is eaten with boiled rice.
16. Comments: Miso, fermented soybean paste, is used in this dish to provide a beef and soy flavor which is terribly rich.
17. Obviously, it will stretch out the meat, but which does not seem to be the concern here.
18. The Japanese have loved beef for the past 100 years or possibly so and they eat a great deal of it.
19. Still, you will be surprised at how far this dish will go, at a meal.

eye roast, sesame seeds, sake see, sugar, soy sauce, peanut oil

Taken from cookeatshare.com/recipes/beef-misoyaki-82089 (may not work)