Panfried Miso-Marinated Beef | Saveur
This dish has its origins in the 19th century, when the lords of Hikone, an area noted for its cattle, brought beef preserved in miso to the shogun in Edo (Tokyo).
Ingredients
- 1 cup akamiso
- <sup>1</sup>⁄<sub>2</sub> cup mirin (sweet Japanese cooking wine)
- 4 cloves garlic, crushed and peeled
- 2 (1-lb.) sirloin steaks, 1'' thick, trimmed of excess fat
- Vegetable oil
- 1 Tbsp. brandy
- 10 shiso leaves, cut into chiffonade
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