Meat mains
Roast teriyaki beef
Teriyaki is a Japanese cooking technique involving a glaze of soy sauce, mirin and sugar. Marinating the beef takes a bit of patience, but is deeply rewarding. This is equally good cold and thinly sliced with a salad of peppery leaves such as watercress, mustard leaves, rocket and mizuna; or eaten hot with a sauce made with the marinade and served over mash flavoured with a hint of wasabi paste.
Cook's notes
Once the joint has roasted for the initial 20 minutes, turn the oven down to 190°C, and allow a further: 15min/450g (for rare) and rest for 20 mins 15min/450g plus 15 mins (for medium-rare) and rest for 20 mins 15min/450g plus 30 mins (for well-done) and rest for 20 mins
Ingredients
- 1.1kg boneless beef roasting joint
- 4 tbsp kikkoman soy sauce
- 4 tbsp dry sherry
- 2 tbsp mirin
- 1 tsp brown sugar
- 2 tbsp olive oil
- 3cm fresh ginger, grated
- 2 garlic cloves, crushed
- black pepper
- salt and pepper
Method
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Step 1
Marinade the beef joint in all the ingredients overnight or for at least a couple of hours.
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Step 2
Preheat oven to 220°C/Gas 7. Remove the joint from the marinade (reserve), pat dry and roast for 20 minutes then reduce the oven to 190°C/Gas 4 for the remainder of the roasting time (see note).
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Step 3
Rest the meat in a warm place; pour the reserved marinade into the roasting tray with the meat residues and scrape together into a sauce.
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Step 4
Cook and taste, adjusting the seasoning if necessary and adding a touch of stock. Strain then serve over the beef.
