Miso Barbecue Beef With Ginger Teriyaki
- 2 1/2 pound(s) beef rump roast
- 1 1/2 tablespoon(s) miso
- 3 tablespoon(s) rice wine, mirin
- 3 tablespoon(s) soy sauce
- 1 tablespoon(s) white vinegar
- 1 tablespoon(s) sugar
- 2 teaspoon(s) sesame oil
SAUCE
- 2 tablespoon(s) sake
- 3 tablespoon(s) rice wine, mirin
- 3 tablespoon(s) soy sauce
- 2 tablespoon(s) sugar
- 2 teaspoon(s) ginger; grated, fresh
Slice roast across grain into 1/4 inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours.
Remove meat from marinade; wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with ginger-teriyaki sauce, over noodles or rice.
SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower heat and simmer into a light syrupy consistency.
Yield: 6 servings