Teriyaki Steak

Porterhouse steak, eye or rump (even a cheaper cut tenderized) trimmed & tenderized with a mallet a little, 200g
Garlic, 1 clove
Oil, 2T

MARINADE
Sake, 3T (perhaps 4)
Mirin, 3T
Light soy sauce, 3T
Grated ginger, 1t
Sugar, 1t (perhaps more if wanted)


Combine marinade ingredients. Place steak in marinade & leave 30 mins – 1 hour.

Heat oil in frypan, add garlic, then add the piece of steak witout any additional marinade. Cook riefly on each side, then add the marinade & turn it down & cook to desired doneness, adding extra marinade as it reduces.

Serve steak in one piece (or slice into strips if prefer) on some blanched greens (e.g. bok choy, wombok) drizzing extra sauce over top. Garnish with finely sliced spring onions.