• Cooking Time:
  • Servings: 6
  • Preparation Time:


Source: Japanese Dishes for Wine Lovers

by Machiko Chiba and J.K. Whelehan


  • 2 tablespoons coarse-ground black pepper
  • 2 beef steaks (rib roast or rib eye roast), about 1 pound (450g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 1/2 tablespoons sugar
  • 4 tablespoons (60 cc) mirin
  • 2 2/3 tablespoons (40cc) soy sauce
  • 3 buckwheat leaves (or cress leaves) for garnish


  • Pat the coarse-ground black pepper onto both sides of the beef until the meat is well coated.
  • Heat the olive oil in a large frying pan, add the garlic, and saute until fragrant.
  • Add the meat and cook until browned on both sides.
  • Add the sugar, mirin, and soy sauce, and cook until the liquid thickens and coats the meat.
  • Cut the meat into bite-sized cubes and arrange on a serving dish.
  • Garnish with the buckwheat or cress leaves.

Categories: Asian  Beef  Stove 
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