Yoshoku steak from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Notes about this recipe

  • Rinshin on April 24, 2014

    Used one rib eye for 2 people (2/3 for my husband, and 1/3 for me). I marinated the meat in shio-koji ( http://kojiya.jp/shiokoji/index.html) I keep on hand overnight and that made meat very tender and flavorful. Shio-koji was wiped off clean before pan-grilling. The savory sweet sauce was wonderful on beef steak. Really brought out the meaty taste you associate with good tasting beef. This sauce is a definite keeper. I sliced the beef into thin slices for each plate before serving.

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