‘Tis the season to dust off the BBQ and grill up some steaks, and the only thing that will make them taste even more sublime is this yum of a dipping sauce! In Japan, bite-sized slices of steak are grilled at the table, then dipped in this savory sauce that zings with just a hint of ginger. But it tastes just as good if you carve off a bite of Western-syle BBQed steak, and dip it into the sauce before popping it in your mouth. Try it tonight, and see why this is Japanese families’ go-to “celebration dinner”!
Japanese Ginger-Soy Steak Sauce
Yakiniku dipping sauce
Eat it “Western style” by dipping a bite of steak in the sauce before eating…
Or, enjoy it the traditional Japanese way, in a lettuce wrap with miso sauce on top!
For the Ginger-Soy Steak Dipping Sauce:
Note: This is very quick to make, but do it enough in advance that you can allow an hour of cooling time with the ginger pieces in it, so the flavor completely infuses the sauce.
¾ c. (177ml) mirin + ¼ c. (60ml) mirin
¾ c. (177ml) sake
4.5 T. (50ml) soy sauce
1 T. (15g) sugar
1 thumb of ginger, peeled and sliced thin
2 t. (10g) cornstarch
Stir together soy sauce, sake, sugar, and ¾ c. (177ml) mirin in a small saucepan and bring to a boil. Add ginger and reduce heat to a gentle boil. Boil uncovered for 10-12 minutes. Remove from heat and let cool for 1 hour, with ginger pieces still in it.
Strain ginger pieces from sauce and bring to a boil again. Whisk cornstarch into ¼ c. (60ml) mirin and stir into boiling sauce. Cook for two minutes, then remove from heat. Cool to room temperature and serve.
Japanese Style Yakiniku Lettuce Wraps
These amounts are per person—multiply by however many you are serving.
4 oz. (100g) top quality ribeye or filet mignon
3-4 leaves of green lettuce (any variety except very stiff ones like romaine or endive will do, but butter lettuce most closely resembles the kind they use in Japan)
Soy-ginger Dipping Sauce
How to eat:
Wash and pat dry one leaf of lettuce for each wrap. Spread about a teaspoon of miso down the center rib of the lettuce. Dip two bites of steak in yakiniku dipping sauce and place them in the middle of the lettuce. Wrap lettuce around the meat and eat like a burrito.
Here’s how to cut the meat for grilling at the table:
To make the Miso Sauce:
Makes enough for 8 lettuce wraps
2 T. (60g) white miso
2 T. (60g) red miso
1 T. (30ml) mirin (sweet rice wine)
1 T. (30ml) sake
1 T. (30g) sugar
Stir all together in a small saucepan until well blended. Cook over medium heat, stirring constantly for 3-4 minutes, or until slightly thickened. Remove from stove and cool to room temperature.
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More Japanese home cooking recipes are in the JAPANAGRAM ARCHIVE
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