Tuesday, November 9, 2010

Beef Teriyaki - Tribute to Sun Katsura

Any of you guys from Perth? Back then, when my friends and I were craving for Beef Teriyaki, the only place that we would hit was a small Japanese Restaurant in Claremont called Sun Katsura. There are limited seats available, less than 10 and if you insist on sitting down, you would be waiting for some time.

The beef is cooked simply with salt and pepper, cut into bite-size pieces. The sauce drenches the beef, emulsifying with the juice oozing out of the beef ! The sauce has this well-balanced salty and sweetness to it and nutty flavor given from the garlic butter. The whole dish is served with a big bowl of rice accompanied with a plastic spoon to scoop this amazing sauce.

I was craving for Sun Katsura during my last visit to Perth about 6 months ago and I was literally devastated to find the restaurant has closed down. Since then, I am determined to recreate the sauce with the right balance.

Good news is I think I've come close to recreating Sun Katsura's Beef Teriyaki

So, here's the recipe guys!


Scotch Fillet Beef
2 Cloves of Garlic (Sliced)
2 tbsp Butter
3 tbsp Shoda Shoyu (Less Salt Soy Sauce)
1 tsp Cooking Sake
2 tbsp Mirin
3 tbsp Sugar


Heat your pan, ready to sear the beef.
Season your beef only using salt and cracked black pepper. Add olive oil to the pan and sear your beef to your liking. I usually do medium rare.
Once cooked, rest before cutting.
Don't wash this pan, because it will be used for making the sauce


Put your butter and sliced garlic and fry it slowly. Let it brown slowly without it burning the butter.
Use the same pan as you cooked your beef and put the Shoda Shoyu, Mirin, Sake and Sugar. Make sure the sugar has dissolved completely and taste constantly. The taste is supposed to be a balance between salty and sweet. I prefer mine to be slightly sweet.

Plating up

Slice your beef into bite size and put it into a semi-bowl type plate so it can hold the sauce. Once beef is set on your plate, put the Shoda Shoyu sauce first, then the garlic butter on top. Serve with steaming hot bowl of rice and you are set!


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