Cooking For 1968 TARIYAKI

Press, Volume CVIII, Issue 31596, 6 February 1968, Page 3

Cooking For 1968 TARIYAKI

(By

CELIA TIMMS)

I recently had to search through my recipe files for a particular dish and found many recipes I had forgotten from faraway places. For those who like to try something exotic and different, I shall give during the next few days some of my favourite recipes from other lands.

These will be authentic recipes, but in some cases I have made substitutes for the original ingredients, because of the difficulty of obtaining them. My recipe for today is one of the many specialities of Hawaii. It is Tariyaki, or Marinated Steaks on Skewers. The quantities given are for six servings. You Will Need: lb sirloin steak cut jin thick 12 cubes canned pineapple.

12 mushrooms 1 cup soya sauce 1-3 cup sherry (or sake) 1 teaspoon ground ginger (or 1 piece fresh ginger) 4 tablespoons brown sugar 3 tablespoons grated onion 1 clove garlic 1 tablespoon cornflour

Method: Combine the soya sauce, sherry, ginger, brown sugar, onion and crushed garlic in a bowl and mix well. Cut the steak into lin squares and marinate in the sauce for two hours. Drain well, strain the marinade and reserve it. Grill the steak cubes under a very hot grill for two minutes on each side, sin from the grill—or sear in a very hot pant in a little butter. Alter, nate steak, pineapple and mushrooms on six skewers, starting and ending with steak. Set aside. Mix the cornflour with two tablespoons water to a smooth paste in a pan and add the strained marinade gradually, over heat. Cook, stirring constantly, until smooth and thick. The tariyaki may be served cold with a hot sauce, or it may be reheated in a hot oven in a pan.