Japan Sake and Shochu Makers Association | JSS
Enjoy BBQ at the comfort of your home!
Marinating beef in sake removes the natural odor of meat and also softens the texture. The marinade also helps the beef brown perfectly when grilled, which makes the dish look more professional! Enjoy it with the sweet and sour sauce made from pineapple and yogurt.
| 400g beef thigh block |
| (A) 2 tablespoons of marmalade |
| ┗ 2 tablespoons of olive oil |
| ┗ 1/2 tablespoon of sake |
| ┗ 1 teaspoon of grated garlic (tube) |
| 1/2 zucchini |
| 1/2 red bell pepper |
| 4-5 Leaves of bay leaf |
| Salt as needed |
| Pepper as needed |
| Olive oil as needed |
| (B) 50g plain yogurt |
| ┗ 20g pineapple |
| ┗ 1/4 teaspoon of salt |
| ┗ 1/2 teaspoon of lemon juice |
Step 1:
Cut the beef into large pieces and put them in a plastic bag. Then, add (A) and marinate for 2 hours in the fridge (or 30 minutes at room temperature).
Step 2:
Cut the zucchini in round slices and red bell pepper vertically in four pieces.
Step 3
Spread parchment paper over the baking tray, stick (Step 11) and (Step 2) on a skewer, and line them up. Then, apply some bay leaf on top, and sprinkle salt, pepper, and olive oil. Bake it at 200°C for 20 minutes.
Step 4:
Cut the pineapple into fine pieces, and make a sauce by mixing it with (B). Dish up the BBQ and apply the sauce.
Keep the summer spirit alive with this recipe for fruity sake sangria!
