Miso-Marinated Sirloin Steak (Gyuniku no misozuke)
- ¼ cup sake (rice wine)
- 7 oz. (¾ cup) brown miso (also called akamiso or red miso)
- ¼ cup brandy
- 1-½ lb. top sirloin steak, 1 inch thick, excess fat trimmed
- ½ cup mirin (sweet cooking wine)
- ¼ cup vegetable oil
In a medium bowl, combine the miso, 1/4 cup of the mirin, and the sake to make a soft paste. Spread about one-third of the paste (a heaping 1/3 cup) in a large pan or platter that will hold the steak. Lay two layers of cheesecloth over the miso marinade and set the steak on top. Cover with two mo...