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500 g (1 lb) fillet or rump steak
6 scallions
4 tablespoons Japanese soy sauce
2 tablespoons mirin or dry sherry
1 teaspoon sugar
4 tablespoons plain (all-purpose) flour
1 egg, well beaten
1½ cups dry breadcrumbs
oil for deep-frying
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Method:
Trim beef and cut into bite-sized cubes.
Cut scallions into pieces just a little longer than the beef cubes.
Thread beef and scallions alternately on oiled bamboo skewers, 3 or 4
pieces on each skewer. Marinate in mixture of soy, mirin and
sugar for at least 30 minutes, longer if possible. Turn skewers
a few times white meat marinates. Drain, dust lightly with
flour, shaking off excess. Dip into beaten egg and then
roll in breadcrumbs. Heat oil to 170°C and fry skewers of meat
and scallions, a few at a time, until golden brown all over.
Drain on absorbent paper and serve at once, accompanied by bowls of
hot white rice.
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