Beef Mirin II
November 21, 2008
Here is the continuation of my beef mirin post that I was not able to finish last night. I usually get the chance to blog but late at night and usually, like now, I am already beat. But I shall try to finish this post.
Like I mentioned last night here, this recipe was actually very Filipino and we call it bistek back home. We would cook it with very minimum ingredients: beef, soya sauce, lemon and some pepper. All thrown in a pan and simmered slowly until the beef soften and juice almost disappears, then added a bit of oil to give it some glisten. That’s the usual manner.
I opted to add Mirin (Japanese rice wine) to give it that fine taste (and to see how it would taste) eliminating the lemon juice’s (sometimes overpowering for some) sourness (which works well with soy sauce in my opinion) and just before turning off the heat, I have added a tad of quick-melt cheese! Now that sealed it for me. This experiment came out quite well!
I also roasted a bit of sesame seed on another pan and also caramelized some onion rings. Both set aside and used as toppings upon serving.
If you ‘d try this, please do tell me of the outcome, yes?
Posted in beef
hindi pa kasi nilagay
November 24th, 2008 at 2:33 pm
Ooohhh…looks absolutely delish! Would love to try it except that mahirap humagilap ng mirin dito where anything alcoholic - even cooking wine - is prohibited…
Pinky’s last blog post..LaPiS: Go Green!
THESS: HI PINKY! THEN TRY IT WITHOUT MIRIN BUT WITH CHEESE, SESAME SEEDS AND CARAMELIZED ONION…I HOPE YOU , KEITH AND THE CHILDREN LIKE IT