Sunday, March 02, 2014

teriyaki sandwich

IMG_5454 I had told you that Kirk's post, had me craving all things teriyaki.

And even though I had had a teri burger, it still wasn't the "local style", comfort kind of food that I grew up with...

You should know that teri beef sandwiches in our family usually don't happen the day the teriyaki is made (grilled).

Nope, it is the day (or two) after that the sandwiches are made.

The teriyaki is usually cold, right out of the refrig.

I usually toast my bread, I think I'm the only one in my family that does this for sandwiches.

Best Foods mayo is used, and for me, I always put lots of lettuce.

So anyway, since I still had teriyaki on my brain yesterday, I made some...unfortunately grating garlic and ginger (frozen or fresh) or any veggie for that matter almost always results in grating Kat's finger(s)...eep! and ow!

IMG_5463 The sauce is super easy to put together and comes from "Popo's Kitchen". It's the recipe my mom used whenever she made teriyaki.

I scribbled this recipe down the last time I was home, so if you have the book, you may want to look at it for more "details"...

Teriyaki Sauce: "Popo's Kitchen"
1/2 cup shoyu (soy sauce)
1/3 cup sugar
ginger
garlic
1/8 cup sake (rice wine)
1 teaspoon sesame oil

NOTES: The shoyu I used is a less-salt type. I also used turbinado sugar (large crystal type brown sugar), 1 clove of garlic and a 2-inch diameter 1/2-inch thick piece of garlic.

I also added some sliced green onion.

Since I only used 200 grams (less than half a pound) of thinly sliced beef, I cut the sauce recipe in half.

In Japanese they call the cut of beef, "momo" which means thigh, but I think we call it "flank" or "shank" in the US.

IMG_5464 I marinated the meat for 5 hours and cooked it on a non-stick pan (medium heat).

Because the meat was so thin, it cooked up in no time.

The sugar in the marinade helps to give the meat a nice char.

For my sandwich, I used a malt-walnut roll, which I split in half and toasted. I also used mayo (Kewpie) and some lettuce.

IMG_5465 Since I had this for dinner, I had it with some salad and this Orion beer.

This is their can at the moment. Did you know that in Okinawa, their sakura (cherry blossoms) bloom in late January-early February?!

Anyway, it was my first time trying Orion, and I think it matched nicely with this sandwich.

Talk about messy eats...teriyaki sauce dripping all over the place! at least the meat was super tender and marinated well.

The weather yesterday was crappy, gloomy and rainy, but this sandwich really helped to brighten things up (even though it wasn't eaten a day or two after the teriyaki was made).

10 comments:

KirkK said...

Everything looks great....except your finger Kat, hope it doesn't hurt too much. I grate most of my garlic and almost all my ginger too....I have seprate graters for each...kind of strange.

Kalin's Mommy said...

Looks good, except for the fingers...I always do that too! Another thing you can add to the recipe is honey...one of our friends swears by it. I will look for the recipe and pass it on.

Tamakikat said...

Sounds delish Kat.

Will definitely try it at home.

Thanks for sharing!

K and S said...

thank goodness my grater is plastic Kirk :p

ooh if you find it would love to try it Mich :)

hope you like it Tamakikat :)

Take care everyone.
Kat

Kalin's Mommy said...

Kat - Here's the recipe, unfortunately he goes by smell/taste - so no real measurements.

Equal parts of shoyu and sugar, then add ginger, garlic, honey, black pepper, green onions, sesame seeds, and sesame oil.

Rowena... said...

Now *I've* got teriyaki on the brain, but I'm thinking burgers...with some cheese too. Stomach growling....

jalna said...

Ooooooh, da finger!! Oweeee!

K and S said...

ooh thanks Mich, I going try it soon :)

yum! Rowena :)

I know yeah?! Jalna :(

Take care everyone!
Kat

K said...

Sorry about your finger! The burger looks delicious!

K and S said...

Thanks K :)

Take care!
Kat