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 chancd to blog but late at night and usually, like now, I am already beat. But I shall try to finish thos 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 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?
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November 21, 2008
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November 20, 2008
I made this few weeks ago actually. One of those experiments went well, yey! Actually the basic ingredients was taken from a viand we call in The Philippines ‘bistek’ or beef steak, very Filipino and not comparable to steaks you’re used to, since this is with soy sauce and lemon juice.
I’m sorry but I need to go, the rest will come tomorrow.
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