Japanese style Roast beef
Ingredients (for 4 persons)
- 500～700g (18～25oz) beef round
- 1 tsp salt
- Whole pepper
- Salad oil
Sauce
- 4 Tbsp sake
- 2 Tbsp soy sauce
- 1 Tbsp Mirin (sweet rice vinegar)
Condiments
- 1 leek（coarsely minced）
- 1 ginger tuber (coarsely minced)
- 10 green beefsteak plant leaves
Directions
| 1. | Take the meat out of the fridge 2 or 3 hours before cooking, to bring it to room temperature. Combine the ingredients of the sauce. |
| 2. | Season the meat all over with salt and pepper, by rubbing with hands. |
| 3. | Preheat the Vermicular for 4 minutes over a medium heat, add the oil and sear the meat to brown it all over. |
| 4. | Add the sauce and condiments, bring to a simmer and turn over the meat to spread juice all over and cover. |
| 5. | Cook over low heat for 10 minutes (500g (1lb 1.5oz)) or 15 minutes (700g (25oz)). Make a small hole in the meat; if (reddish) broth pours out, it’s done enough. |
Food coordinator
Nahoko MINAKUCHI
Author of a lot of easy and creative recipes for iron pot.
Her cooking and food styling, simple and without pretension, are popular in Japan.
