Miso-Marinated Sirloin Steak (Gyuniku no misozuke)

Miso-Marinated Sirloin Steak (Gyuniku no misozuke)
Photo by Scott Phillips


  • ¼ cup sake (rice wine)
  • ½ cup mirin (sweet cooking wine)
  • 7 oz. (¾ cup) brown miso (also called akamiso or red miso)
  • ¼ cup brandy
  • ¼ cup vegetable oil
  • 1-½ lb. top sirloin steak, 1 inch thick, excess fat trimmed

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...

View full recipe at Fine Cooking


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