We made teriyaki steak the other night. It was freakin delicious but my lord was there a lot of FAT. We, or rather I spent more time cutting out the chunks of lard then actually eating my meal. Don says the fat bits are what make it so tasty and i should shut my eyes and just savour it. I was so excited by the taste i neglected to take a photo of it. Given that we bought a 5kg log of the stuff last week, i can see it popping up again on the menu shortly.
The recipe had 600gm eye fillet steaks, 2 tbs mirin, 1 tbs dry sherry, 1/4 cup soy sauce and 1 tsp caster sugar. We quickly fried up the steaks ensuring they were still a bit bloody and then shook up all sauce ingredients, threw them into a pan with two chopped up spring onions, waited til it thickened and then threw it over our steak. Yum-O.
These were the cut-off bits
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