Sumary of [RECIPE] Chef Sheldon’s Shoyu sugar steak:
- Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.Serves 6 to 8 I like to think of shoyu and sugar as the mother sauce of local cuisine.
- Mixed together in sweet and salty balance, “shoyu sugar” forms the foundation for a number of dishes, from Chicken Hekka to Okinawa Pig’s Feet.
- The combination makes sense on a cultural level as much as on a culinary one: Sugarcane was the economic lifeblood of Hawai‘i for generations, while shoyu is the one seasoning we use in Hawai‘i more than any other.
- But if I wanted to season it with shoyu sugar, I’d have to marinate it, which would change the texture of the meat.
- Brushing the steak with shoyu sugar while on the grill didn’t work great either, since the liquid drips off without imparting much flavor.
- The solution I came up with was a take on Japanese tare, a basting sauce thickened with brown rice that’s been toasted and pulverized.
- The rice powder adds a pleasant nuttiness, but more important, it helps the shoyu sugar cling to the steak, so you end up with a gorgeous caramelized crust.
- Ingredients3 pounds boneless chuck roast or steaks of choice, cut about 1 inch thickGarlic salt1⁄2 cup raw brown rice or barley (see Note)1 cup mirin1⁄2 cup sake1 cup shoyu (soy sauce)1⁄2 cup loosely packed light brown sugar2 tablespoons apple cider vinegar6 cloves garlic, crushed and peeled6 scallions, cut into thirds and crushed2-inch piece fresh ginger, sliced and crushedOil, for the grillFreshly ground black pepper InstructionsSprinkle the steaks generously with garlic salt.