We all love a simple and classic recipe that can still thrill tastebuds after all this time. This recipe has an extra element of salad which not just adds to the flavour but also helps to cut through the rich fattiness of the beef – what a perfect marriage!
By Josephine Chan
Everybody knows what teriyaki is – thanks to the introduction and exposure to Japanese cuisine all over the world – it’s simply a form of cooking used by the Japanese to grill or broil meats, glazed with soy sauce, mirin and sugar.
The glaze, made up of soy sauce, mirin and sugar, gives the meat a beautiful shine and luster that makes it so mouthwatering. It also has a balanced sweet-salty taste which adds depth to the grilled meat. Any meats can be ‘teriyaki-ed’ like fish, chicken and beef.
When cooking beef, use a premium grade beef to bring out that beautiful beefy buttery flavour and searing up to the right level to preserve the tenderness and juiciness of the meat. The addition of fresh salad helps to cut through that rich fattiness of the beef, making a truly perfect marriage of tastes.
This recipe is adapted from Christine Manfield’s Fire & Spice.Print
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.