Meat in Japanese

Meat in Japanese


  • Fresh cuts of meat(any) — 300g
  • Onions-4 PCs
  • Garlic-5 cloves
  • Vegetable oil-1tbsp.l.
  • Sugar-1 tsp
  • Ground coriander-1 tsp.
  • Ground red and black pepper-0.5 tsp.
  • Soy sauce-2 teaspoons
  • Seasoning for meat-1 tbsp(can be any)
  • Vinegar-1.5 tbsp
  • Pickled ginger
  • Herbs and salt

Method of preparation

  • Meat tenderloin washed, to remove streaks, dry with a paper towel and slice across the grain pieces the same thickness of about 1 cm each.
  • Onion peel and cut into half rings. Divided into two halves. One of them is to fry in oil, and the other to leave on the marinade.
  • Garlic peel and finely chop as small as possible.
  • Prepared meat folded in an enamel bowl, pour pickle in vinegar, add chopped onion, garlic, seasonings, sugar and salt. Leave the meat for five hours.
  • Before serving, arrange the meat nicely on a plate, decorate with fried onions with pepper and pickled ginger.
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