(You may not notice from this photograph, but the flash is working on my camera after restoring the factory settings.)It's been a very long time since I ate anything with "teriyaki" in the description, due to the prevalence of wheat in commercial soy sauce. However, the San-J brand makes it possible to enjoy this flavor again.
I lacked regular honey, so I had to use Dan's precious comb honey to make Sake Teriyaki:6 Tb. of Sake
6 Tb. of Tamari
3 Tb. of Honey (I had to use 4 Tb. of comb honey)
1 Tb. of grated Onion
2 tsp. Sesame Oil
1 Garlic clove, finely minced
All the ingredients EXCEPT the honey are simmered for 5 - 7 minutes, until they are fragrant and softened.
I added the honey, which incorporates quickly, instead of dropping to the bottom in a lump and scorching. It simmered and reduced - maybe three minutes in all.
I cooled and strained the mixture to remove the solids (necessary because of the waxy comb honey).
Truly, a beautiful cut of meat. I let it marinate in about a tablespoon of the sauce under refrigeration before cooking.
I basted the steak with sauce and turned it every thirty seconds, about three to four minutes total time. No additional salt was added.
The meat rested under foil for 8 minutes, then was sliced over rice and steamed cauliflower.Sure, it's medium well/well done - but veal flank is one of those forgiving cuts that is tender and moist even when fully cooked through. The teriyaki was sweet and savory, a blast from the 80's when just about everything on every menu was served with this seasoning.
