The Ultimate Joyfull-Style Beef Teriyaki Steak
Thick-cut beef glazed in an authentic Japanese teriyaki sauce. This dish is a perfect match for steamed white rice, featuring tender beef chuck with just the right amount of “bite.”
While Wagyu is famous for its marbling, this recipe uses American or Australian beef to keep the calories in check while maintaining a hearty, meaty flavor. It’s paired with crisp, sautéed green beans for a delightful textural contrast.
What exactly is “Teriyaki”?
In Japan, “Teriyaki” isn’t just the name of a dish; it’s a cooking method. The word “Teri” refers to the beautiful lacquer-like shine created when soy sauce, sugar, and mirin are heated together, triggering the Amino-carbonyl reaction. This process creates that irresistible aroma and deep brown color seen in classics like Unagi Kabayaki, Yakitori, and Buri (Yellowtail) Teriyaki.
The Secret Behind the Recreation
Growing up in Oita Prefecture, the birthplace of the family restaurant Joyfull, their teriyaki sauce is the “taste of home” for me. After extensive research, I have evolved the traditional 2:2:2:1 ratio into this perfected recreation.
Key Ingredients for the “Joyfull” Taste:
- Mentsuyu (Noodle Soup Base): Joyfull’s sauce contains kelp and dashi extracts. Using Mentsuyu adds a depth of Umami that soy sauce and sugar alone cannot achieve.
- Weipa (All-purpose Chinese Seasoning): This provides the necessary pork and chicken extracts. It offers a complexity that standard consommé or chicken bouillon cannot replicate.
- A Hint of Ginger: Just a tiny amount of juice! Too much overpowers the sauce, but a touch acts as the perfect “assistant” to elevate the Japanese flavor profile.
- Black Pepper: Do not be shy! A generous amount is essential for that signature punch.
Nutrition Facts (Per Serving)
- Calories: 407 kcal
- Protein: 25.4g
- Fat: 27.4g
- Carbohydrates: 10.7g
- Salt Equivalent: 2.4g
Ingredients (Serves 3); Joyfull-Style Beef Teriyaki Steak
- Beef Chuck: 400g (Cut into 1.5cm thick blocks)
- Salt: 2.0g (for seasoning the meat)
- Cooking Oil: 5g
- Black Pepper: To taste (generous amount)
- Toasted Sesame Seeds: A pinch
【The Golden Sauce Mix ★】
- Mentsuyu (2x concentrate): 40g
- Soy Sauce: 15g
- Grated Ginger Juice: 1g
- Sugar: 5g
- Vinegar: 5g
- Weipa (Chinese seasoning): 6g
- Potato Starch (Katakuriko): 1g
Joyfull-Style Beef Teriyaki Steak Instructions
- Prep the Meat: Slice the beef block into strips approximately 1cm wide. Rub the salt evenly into the meat.
- Prepare the Sauce: In a small bowl, whisk together all the ingredients marked with ★ (Mentsuyu, soy sauce, ginger juice, sugar, vinegar, Weipa, and potato starch).
- Sear: Heat the oil in a frying pan over medium-high heat. Add the beef and cook until nicely browned. (Note: Ensure the pan is hot to get a good sear!)
- Glaze: Once the beef is browned, pour in the sauce mixture. Increase the heat to high and toss the meat quickly to coat it thoroughly.
- Finish: As soon as the sauce thickens and becomes glossy (the “Teri”), remove from heat.
- Serve: Plate the beef and sprinkle generously with black pepper and toasted sesame seeds.
📖Related Link: Read the Japanese version of this article here! [【完全再現】ジョイフル風プライムサイコロペッパーステーキ！あの味をおうちで]
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