Harami (Skirt Steak Yakiniku)
The harami cut, taken from the diaphragm muscle, has a loose, open grain that soaks up marinades and delivers an intensely beefy bite.
Ingredients
| 1.5 lbs (680g) | skirt steak, trimmed | |
| 3 tablespoons | 45 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 teaspoon | 5 ml | sesame oil |
| 3 cloves | garlic, minced | |
| 1 teaspoon | 5 ml | freshly grated ginger |
| 1/2 teaspoon | 2.5 ml | black pepper |
Instructions
- Trim any excess silverskin from the skirt steak, then cut into pieces roughly 3 inches (8cm) long. 2. Combine soy sauce, sake, mirin, sesame oil, garlic, and ginger. 3. Coat the steak pieces and refrigerate for 1 to 2 hours. 4. Pat the meat gently before grilling to remove excess marinade and prevent burning. 5. Grill over very high heat for 2 to 3 minutes per side, keeping the center slightly pink. 6. Rest for 2 minutes, then slice against the grain into thin pieces. Season with black pepper and serve with your preferred tare.