Rosu – Ribeye Sliced Thin
Thinly sliced ribeye is the signature rosu cut of yakiniku — rich marbling, a few seconds on a scorching grill, and it's done.
Ingredients
| 1 lb (450g) | ribeye steak, partially frozen and sliced 2 to 3mm thin across the grain | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 teaspoon | 5 ml | sesame oil |
| 1 teaspoon | 5 ml | sugar |
| 2 cloves | garlic, minced | |
| — | sesame seeds and sliced green onion, to garnish |
Instructions
- Partially freeze the ribeye for 30 minutes to firm it up for slicing. 2. Slice across the grain as thin as possible. 3. Combine soy sauce, sake, mirin, sesame oil, sugar, and garlic as a light sauce. 4. Either lightly coat the slices just before grilling or serve the sauce on the side as a dip. 5. Grill on a very hot surface for 30 to 60 seconds per side; the fat will render and the edges will curl slightly. 6. Plate immediately, garnish with sesame seeds and green onion, and serve at once.