Popular Recipes
Beef Teriyaki

Enjoy that Beef Teriyaki dish that you love at home with this flavorful Japanese recipe.

Serves 4


  • 4 rump steaks (6oz each)
  • 4 tablespoons shoyu
  • 4 tablespoons sake
  • 8 tablespoons mirin
  • 2 tablespoons sugar
  • 2 tablespoons grated ginger
  • 2 cloves garlic crushed
  • 2 tablespoons vegetable oil
  • Shanso pepper (if available)
  • 4 cloves garlic
  • 2 green chilies
  • 3 oz daikon radish, peeled
  • Small bunch watercress


  1. Before you begin, marinate the meat for one or two hours.
  2. To make the marinade combine the shoyu, sake, mirin, sugar, grated ginger and garlic.
  3. Then place the steaks in a shallow dish and pour the marinade over them.
  4. Leave in a cool place and turn once during the marinating period.
  1. Take the peeled daikon and grate it finely.
  2. Squeeze it to get rid of any excess juice.
  3. Finely chop the green chilies and add to the mixture.
  4. Take the mixture and form it into cone shaped mounds.
  1. Cut the garlic into thin slices.
  2. Brown briefly in a frying-pan with the vegetable oil and remove to a warm plate.
  3. Turn up the heat of the frying-pan, scrape the marinade off the steaks and reserve.
  4. Place the steaks in the pan and cook for 4 minutes each side for medium rare, 3 minutes each side for rare, and 5 minutes each side for well done.
  5. Be careful, as the marinade can cause the steak to brown very quickly.
  6. Two minutes before the steak is cooked add the marinade to the pan and reduce by one third. Transfer the steaks to a carving board and using a sharp knife cut them into diagonal strips.
  7. Season with sansho pepper.
  8. Spoon over the sauce, sprinkle with the browned garlic, scatter some watercress on top and place a mound of daikon mixture on each steak.
  9. Serve hot.

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