Barbecued Japanese Marinated beef with Spring Onions - a Charmaine Solomon recipe

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

Taken from Charmaine Solomon’s Gourmet Barbecue Cookery 1986
A great and very easy recipe which has been in the barbecuing repertoire since the 1980s.

Servings: 4

375g Scotch Fillet (rib eye steak) in one piece if oossible

3 tbs Shona (Japanese soy sauce)

3 tbs mirin (or dry sherry)

3 tbs sugar

1 tsp finely grated fresh ginger

16 slender spring onions

Trim the piece of beef if necessary and half freeze it until it is firm enough to cut into very thin slices, no more than 3mm (⅛”) thick.

Stir together the shoyu, mirin, sugar and ginger until the sugar dissolves. Pour into a flat dish and marinate the beef slices for 20minutes. NB it doesn’t hurt to marinate for 2 to 3 hours.

Meanwhile cut the spring onions into pieces of a size that will leave some green portion and some white extending from each end when wrapped in the beef slices. Wrap the beef slices around the spring onions.

Place the pieces of beef on skewers (if using bamboo skewers ensure they are soaked for at least 1 hour to prevent them burning)

Grill on a hot barbecue which has been lightly oiled, turning until brown. Serve with steamed rice and /or a Japanese inspired salad.

Servings: 4

Page footer