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Wednesday, February 15, 2012

Japanese Style BBQ


In Indonesian & English

Bahan

  • 50 gr Jamur champignon-iris2
  • 250 gr Daging has dalam/iga
  • ¼ Bawang bombay-iris tipis
  • ¼ Paprika-iris2, 1 sm Olive oil
  • 2 sm Wijen-sangrai, 1 sm Mentega
Saus perendam:

  • 1 st Lada bubuk, 1½ sm Minyak wijen
  • 2 Bawang putih-hlskan, 1½ sm Gula
  • 3 sm Soy sauce, ½ st Mustard
  • 1½ sm Miso, 1 sm Cuka, 1½ sm Mirin

Cara membuat

  • Iris2 daging uk. 6X4X½ cm. Campur bhn perendam, rendam daging min 1 jam di kulkas.
  • Tumis baw. bombay dng mentega & olive oil. Mskkan jamur, masak hingga matang. Beri paprika, aduk2 sebentar. Angkat & sisihkan.
  • Keluarkan daging dari perendam, kmd panggang/bakar dng panas sedang 1-1½ mnt/sisi.
  • Ltkkan daging di piring saji, taburi wijen, beri tumisan bombay-jamur.

Ingredients

  • 50 gr Champignon-sliced                      
  • ¼ Paprika-sliced, 1 tbsp Butter         
  • ¼ Onion-sliced, 1 tbsp Olive oil        
  • 2 tbsp Sesame seeds-roasted            
  • 250 gr Tenderloin/Rib eye meat        
Sauce:

  • 2 cloves Garlic-grind, 1½ tbsp Mirin
  • 1½ tbsp Sugar, 1 tbsp Vinegar
  • 3 tbsp Soy sauce, ½ tsp Mustard
  • 1½ tbsp Sesame oil, 1½ tbsp Miso
  • 1 tsp ground Pepper

Directions

  • Slice the beef into ± 6X4X½ cm pieces. Combine all sauce ingredients & marinate the beef in refrigerator for min 1 hour.
  • Sauté onion with butter & olive oil. Stir in the champignon until it cooked. Add in paprika, stir for a while. Remove from heat & set aside.
  • Remove beef from the marinade sauce & then grill over medium heat for 1-1½ minutes/side.
  • Place beef in serving dish. Sprinkle with sesame seed & put in sautéed onion & champignon.

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