2lb top round roast sliced down the middle and marinated with soy sauce, mirin, and sake for 3 hours. 132F for 5hrs. Seasoned with salt, msg, Sichuan peppercorns, black pepper, white pepper, and shichi-mi tōgarashi pre sear. Finished with hand torch.
Before serving they received a brushing of homemade teriyaki sauce with a sprinkle of green onion and extra 7 spice. Served with ponzu, rakkyo, and homemade Miyabi.
by SigmaQuotient
2 Comments
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