Speaker: We will teach Teriyaki. Now, it is a lovely little twist on a classical steak. It is a little bit sweeter, it is a fantastic Japanese way of cooking and I think you will really, really enjoy it. The type of steak that I am using today is a lovely sirloin and as usual I take it out of the fridge about 10-15 minutes ago and we have just let it come up to the room temperature. So what I am going to do as to start off, I am going to season it really well with black pepper. Now, I am not going to season it with salt today because we are using soy sauce which I think just has enough salt in it already that along with salt on the steak now would probably overpower, so generous amount of black pepper and over here I have got a pan on a really high heat.
I am going to get some grapeseed oil in there, basically something with a high smoking point, olive oil will be of no use whatsoever. You want to get a really good heat on that, literally need your pan sitting on there for about one minute so there is some nice smoke coming off and as soon as we get that we are literally going to pierce these, they are pretty thin, so we are going to get them about a minute and half on each side, meddling sure that we get a nice medium rare steak. So in it goes, pierce like that, and the beautify of this fish that it is another one of those fishes that we cook this straight in the pan and we will make the sauce in that same time.
Now basically, Teriyaki is made up of four ingredients, every single time, soy sauce, quite a quality one, mirin which is also a type of rice wine, not quite kind as strong as saki which is the next ingredient, but mirin just slight a weaker but you would not use just one. They don't compliment each other really well and that is why we had two from in here, and we also have a little bit sugar. With Teriyaki it is a sort of a nice sweet sauce and that is kind of really big appeal with it. So basically our steak has been on for about 90 seconds on that side.
We will just flip it over, and by not touching that by just rolling the steak, I have got a really nice even color. So it has another minute or half on that side, so those steaks are really nice and even burn on both sides, so what I am going to as I am taking them over to my funny little construction here which is basically two forks crisscrossed. Now, what that does, as I keep them just lifted off the plate and they are not going to sit there and wallow in their own juices, once those juices start to flow and in a two to three minutes of those, we are going to make our fantastic Teriyaki sauce.
So in the same pan we got lots of nice heat, the first thing that goes in there is some sugar. So we have just let that caramelize for about 20 or 30 seconds, you can see it is starting to change color really nicely and then the next thing we are going to do is get our two different alcohols in there which is our lovely mirin, and our lovely saki. So that is just starting to caramelize enough now and in goes the saki, now don't be worried when you get that little flame coming back that is only the alcohol burning off, so as long as you stand well back it looks a lot more dramatic than it actually is.
So just give it a little shake and using a little metal factor would just get little excess pieces off, we will also put our mirin in there, so you can see that is starting to reduce really nicely now and the last ingredient is our soy sauce. All those lovely sugars, like that natural sugars in the mirin and the saki are going to combine with that lovely sugar that we put in there and that is going to reduce and it thicken ever so slightly to make an incredible Teriyaki sauce. We could see it after by two or three minutes that teriyaki sauce has just thickened up really nicely and it has reduced by the third of its original volume.
So going back to my steaks, I am just going to set those in to that lovely sweet Teriyaki sauce and we are not cooking them at this stage, we are just doing enough to warm them back up basically because we would really want that medium rare. So just twist them a couple of times, make sure they are nicely coated with the sauce and that is it, that is a wonderful Teriyaki. We are going to take that off and slice it nice and thinly against the grain and serve it up perfectly.
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