Beef teryiaki - delicious food from Japan

Japan has a lot of exciting things to offer. Beef teryiaki is one of my favorites. You can buy ready-made teryiaki sauce in the store, which you can use for this dish, but the homemade one tastes better.

Start by making the teryiaki sauce:

2 dl soy sauce

2 tablespoons water

2 tablespoons rice vinegar

1 tbsp sesame oil

3 tablespoons brown sugar

3 tablespoons honey

1 grated garlic clove

1 tablespoon grated ginger

Mix everything in a saucepan. Bring to the boil and let it cook for 10 minutes. To make the sauce thicker, you can stir a little baking powder into a small part of the sauce, and then mix it back into the sauce and leave it on the kitchen counter to get thicker.

While the sauce is cooking, you can cut the shiitake mushroom into strips and brown it lightly in butter. Place the mushrooms on a plate while you brown the meat. Here you can use tenderloin, tenderloin or entrecote in one piece. When the meat has got a nice color on all sides, put the roasting thermometer in the meat and put the mushrooms around. Pour some teryiaki sauce over the meat. Bake in the oven at 125 degrees until the meat has reached a core temperature of 55 - 60 degrees, depending on how red you want it. For every 3rd degree during frying, pour more teryiaki sauce over the meat. When the meat has reached the desired temperature, it is important that it is allowed to rest for a few minutes, so that the juice does not run out of it during cutting.

Serve the meat in the sauce, along with the mushrooms, rice and a good salad, with only a little lime juice added.