Japanese Soy Garlic Onion Steaks Food

JAPANESE HAMBURGER STEAK (HAMBAGU)

Steps:

• Saute the onions and garlic with vegetable oil until caramelized
• Combined the onion, garlic with the rest of the ingredients in A, until it is well mixed.
• Divide the mixture into eight portions. Shape each piece into an oval shape, about 2.5cm thick.
• Heat up a tablespoon of vegetable oil in a frying pan. Place the patties on the pan.
• Pan-fried each side of the patties until they become medium to dark brown and form a crust.
• Mix the ingredient in B together and pour into the pan.
• Cook with the lid on for about two minutes ensure the patties are cooked Flip the patties over once to let both sides absorb the sauce.
• Remove the lid to check the thickness of the sauce. Remove from heat when the sauce is thick enough to coat the back of a metal spoon. Arrange the patties on a plate.
• Pour the remaining thick sauce in the pan on the patties and serve.

NINNIKU SHOYU-ZUKE (GARLIC IN SOY SAUCE)

Steps:

• Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
• Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
• Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.
• Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
• Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.
• When ready to serve, cut each garlic bulb horizontally in half.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.