This recipe is a slight collaboration between my daughter and I; since I work from home my job was to make the marinade and add the steak to it so it had time to gather all the yumminess – which for only marinating for a couple of hours had a ton of flavor. This is another recipe from one of her favorite cookbooks Aloha Kitchen.
Trying to find some motivation on another rainy Sunday here in NH I know I shouldn’t complain about the weather as there are so many crazy weather patterns out there around the world and so much worse than ours. But this has been the soggiest July on record here in Southern NH. It actually broke the last record set back in 1915. The best crop in my yard are the mushrooms growing all around in my lawn. My poor garden is producing a few things here and there but my tomatoes are looking a little “under the weather”
We were fortunate to have a wonderful day yesterday; the sun was shining all day. We were able to go to a postponed fourth of July Paella BBQ party and spend some much needed time with wonderful friends we haven’t seen all summer. It was topped off with a little fireworks display and some yummy desserts.
My other job was to add the rice to the rice cooker. If it were not for my daughter I could say without a doubt I would not have ever had a rice cooker in the house. She had one when she lived in Japan and bought one almost immediately when she moved back home and we use it quite often; not only for rice but we put steel cut oats in it at night and set the timer so we have fresh warm oatmeal for breakfast – Great purchase!
My daughter took two recipes from the cookbook and made a lovely dinner
Meat Jun marinade
- 2 pounds round steak or you can use chuck, tri-tip or flank steak
- ⅔ cup packed brown sugar
- 1 tablespoon ginger
- 2 garlic cloves
- 3 green onions green and white, chopped
- 1 cup soy sauce
- 1 tablespoon sesame seeds toasted, ground
- ¼ cup sesame oil
- 1 teaspoon black pepper
- ¼ cup soy sauce
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1½ tablespoon honey
- 1 teaspoon sesame seed toasted, ground
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 1 garlic clove minced
- 1 teaspoon ginger
- 2 green onions thinly sliced
- 1 cup all-purpose flour
- 5 large eggs
- 3 cups steamed rice
- oil for frying
- in a ziploc bag, combine the brown sugar, ginger, garlic, green onions, soy sauce, sesame seeds, sesame oil, and pepper. Close the bag and shake the bag well to combine all the ingredient. Add steak and transfer to the refrigerator for 1-2 hours.
- in a small bowl whisk together the soy sauce, gochunjang, rice vinegar, honey, sesame seeds, sesame oil, pepper, garlic, ginger, and green onions.
making the steak
- Line a plate with paper towels and set aside. In a shallow bowl add the flour, in another shallow bowl, beat the eggs. In a large enough pan to fry the steak, add 1/4 inch of frying oil. and heat over medium-low heat. Once the oil is shimmering. Remove the steak from the marinade and discard the marinade. Set the meat in a dish, working in batches, dredge the meat, one piece at a time into the flour, shaking off the excess, then dip into the egg mixture, letting the excess drip off before placing each piece into the skillet. Fry until golden brown 1-2 minutes on each side. Set on the paper towel-lined plate to drain. Repeat until all meat is fried.
- Serve warm with the dipping sauce and steamed rice
Somen Salad Dressing
- ¼ cup sugar
- 1 cup chicken broth
- ¼ cup soy sauce
- 2 tablespoon sesame oil
- ¼ cup mirin
- carrots shredded
- cucumbers peeled, sliced into match sticks
- cabbage shredded, or sliced thin
- snow peapods diced
- combine the sugar, chicken broth, soy sauce, sesame oil, and mirin in a jar with a lid. Shake together until the sugar has dissolved. Store in the refrigerator until ready to use up to two weeks
- peel and slice the cucumbers, shred or buy shredded carrots, shred or slice the cabbage and dice the pea pods. Arrange on a plate and when ready to eat. Add some of the dressing and combine the salad.