Japanese meat

[Marinade]

Japanese meat

Category: Meat dishes

Ingredients
Beef (entrecote)	0.5kg
Marinade
Olive oil	6 tbsp. spoons
Soy sauce	3 tbsp. spoons
Balsamic vinegar	3 tbsp. spoons
salt
black pepper
Rub
lime	1 PC
ginger root	3-4cm

Cooking method

• Recipe from the Internet based on Recipes, but the primary source, in my opinion, is still Y. Vysotskaya.
  
• 
  
• We make a marinade - all the ingredients were taken and mixed. Here you have to be careful with salt, because soy sauce itself is salty. Let's try.
  
• 
  
• The meat was put into the marinade.
  
• 
  
• Rubbing = rubbing lime zest and peeled ginger. Rub the meat with this mixture and back into the marinade. We leave for 15 minutes.
  
• 
  
• Now we heat the pan. Recently I read how to do it correctly. First, heat the pan without oil. We drip water. If the water evaporates right away, it's time for oil. We pour and wait. Now a crumb or two of salt, and if it grinds, it's ready.
  
• So, we cut the meat into strips (I got bars 2 cm high and 1.5 wide).
  
• Put it in very hot oil and fry quickly.
  
• If you like semi-fried, then 30-60 seconds on each side. It should remain red inside.
  
• Put on a plate and pour over the remaining marinade.
  
• 
  
• I love fried. Therefore, after quick frying, I poured the remaining marinade into the pan and stewed it for 2 minutes.
  
• I roasted pork pieces in the same way. Fried for 1-2 minutes on each side in a pan. Then for 10 minutes in the oven along with the marinade.
  
• And if the meat is left in the marinade overnight, then it turns out just this shrimp relish.
  
• For my taste - it is better not to leave for a very long time. Do not let him absorb all this mixture.
  
• Leave only nuances and semitones
  

Note

From the description, I still did not understand how to properly fry meat. How to cut it. But since my husband does not eat raw meat, then before frying I cut the meat into medallions, and before serving it on such cubes. Because the pieces measuring 2 cm x 1.5 cm seemed to me not interesting.

Thing! Well, very vodka!
Especially if you add a topical Japanese note - a quarter of a drop of iodine and always 131.

Thing! Well, very vodka!

there are also Japanese potatoes, wasabi is added to the puree. I forgot to write this

Especially if you add a topical Japanese note - a quarter of a drop of iodine and always 131.

uh huh ... and let's go to Okuma