Japanese Chopped Steak Food

JAPANESE BEEF SKEWERS (KUSHIYAKI)

Steps:

• Gather the ingredients.
• Soak bamboo skewers in water for a few hours. Alternatively, metal shish kebob skewers may be used.
• Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a resealable storage bag or large secure container.
• Shake or mix ingredients together and refrigerate.
• Slice beef flank steak into thin 2 x 2 inch pieces.
• Marinate sliced beef with prepared marinade in resealable storage bag or plastic storage container in refrigerator. For best flavor, marinate beef at least two hours. Marinating beef for over four hours or even overnight will result in meat that is overly salty given the potency of the soy sauce in marinade.
• Remove bamboo skewers from water, and skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.
• Grill beef kushiyaki on barbecue over medium to high heat until beef is cooked to desired wellness, about three minutes on each side. Because meat is thinly sliced, you'll find that it cooks fairly quickly. Be careful not to overcook or burn meat, as it will become tough.

JAPANESE CHOPPED STEAK

Steps:

• In a large sauté pan, heat the oil with 1 tablespoon of butter, and carmelize onions by frying on med low heat for 15-20 minutes until browned but not blackened.
• While onions are frying, mix meat, breadcrumbs, milk, eggs and salt and pepper, and gently mix.
• When onions are done, allow them to cool enough to handle, and add 3/4 to the beef mixture, and work them inches Form 6 patties, roughly 6 ounces each.
• Wipe the fry pan, add the remaining butter, and cook the patties until nicely browned. Remove to a warmed plate.
• Add the remaining onions and your flour of choice and let them cook for a minute or two while you are stirring it around. Add the curry powder, stir once or twice to break out the spice flavors, and then add the water, ketchup, sake, and soy, stirring the entire time until the sauce comes to a boil and thickens. Make sure to use your wooden spoon to scrape up all the goodies from the bottom of the pan. Taste and adjust the seasoning by either adding more soy or salt depending on what you think it needs. If it is too thick, add water a 1/4 cup at a time, stirring between additions.
• Add the cooked patties back to the gravy to warm them up, and serve immediately with your choice of side dishes.

CHOPPED STEAK

Steps:

• Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated.
• Shape beef mixture into 5-ounce, 1/2-inch thick patties.
• Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.

LUSCIOUS CHOPPED STEAK

Steps:

• In a large bowl, combine the beef, spring onions, parsley, lemon juice, soy sauce, 1 teaspoons olive oil and milk.
• Season with salt and pepper.
• Shape into 4 equal patties. (These may be covered with plastic wrap and refrigerated until needed. Remove from fridge 30 minutes prior to cooking.).
• Heat the olive oil in a large fry pan over medium heat.
• Cook the patties for 5 minutes on one side.
• Flip patties over, baste with a little soy sauce and cook an additional 3 minutes for medium-rare or longer for well-done.
• Serve immediately with your favorite side dishes.