I’ve been going to Yoshi Sushi in Hammersmith since I was a little girl. It’s our family favourite, and it never disappoints. Tucked away on King Street, it may not look like the most glamorous spot from outside, but their food is always fresh, the service is really attentive and it’s very reasonably priced.
My go-to dish has always been their Beef Teriyaki. Originally that was only because I was a fussy little brat who refused to try sushi, but as the years have gone by, it’s continued to be my favourite. I decided to make my own version at home because I’m always disappointed with shop-bought teriyaki sauces and it’s the only restaurant I know of in London that serves it up with delicious semi-caramelised onions on top – an addition that I find really gives the meal an extra deep flavour.
This is surprisingly easy and hassle-free to make, and a great dinner recipe to have under your belt.
Oh, and definitely go to Yoshi Sushi. It doesn’t have a website, but don’t let that put you off.
The following recipe serves two, so feel free to multiply the recipe depending on how many people you’re impressing.
All in all, you’re gonna need :
1 beef fillet steak (approx. 300g)
1/2 bag beansprouts (approx. 200g)
1 red pepper (or green -its just garnish!)
100g white rice
Oil (preferably sesame, for that japanese flavour)
For the sauce :
1/4 cup dark soya sauce
1/4 cup mirin
1 tbsp rice vinegar
1 crushed garlic clove
1 inch grated ginger
1 tbsp brown sugar
1/2 cup water
1 tbsp corn flour
Get your ingredients together.
Measure out your soya sauce, and pour it into a wide bowl to start off your marinade.
Add the mirin and rice vinegar.
Crush the garlic with the flat edge of your knife and roughly chop it.
Cut off about an inch of your ginger, and peel it using the knife.
Grate your peeled ginger. Add it to the marinade with the garlic.
Add 1 tbsp of brown demerera sugar, and stir gently.
Grab your fillet steak and place it in the bowl. Make sure it’s covered with the mixture, and leave it to marinate for anything from 20 minutes to a couple hour (depending on how much time you’ve got!)
Meanwhile, grab your onion, peel it, and chop off both ends.
With some sesame oil in the pan (or whatever oil you have), begin to cook the onions on a very low heat.
As they start to soften and gain some colour after about 3-4 minutes, add 1 tbsp of the marinade.
Cook the onions for a further 2-3 minutes, stirring frequently. Once they smell incredible, transfer them to a little plate on the counter, because we’ll be using the same pan for the steak.
Don’t add any extra oil, the residue from the onions is sufficient for cooking the steak. I like my steak rare, so I only did this steak for 2-3 minutes on either side, but it’s totally up to you.
Once it’s cooked, transfer it to a chopping board, cover with tin foil, and leave it to rest until you begin carving. Now’s the time to put your rice on the back burner.
Back to your pan, pour all the remaining marinade in, and add 1/2 cup water.
Add 1 tbsp corn flour, and then allow the sauce to bubble up and reduce, stirring regularly. When it’s ready (after tasting, of course) remove it from the hob and decant it in to a measuring jug to make it easier to assemble the plates later.
In a wok (or your pan) quickly stir-fry your bean sprouts with just a dash of oil. They don’t need long, just 2 minutes, because you want them to retain their crunch.
For garnish, I thinly sliced some red peppers.
Remove the tin foil from your steak, and begin to thinly slice the meat.
Once it’s all sliced, begin assembling your plate.
Spoon on the onions to the meat, and lay down the bean sprouts.
Add the red pepper garnish, and then pour the teriyaki sauce over the meat.