Toyoshimas' Teriyaki Tri-Tip Recipe

Michael Toyoshima traces his family teriyaki marinade to the time when his grandmother worked on Kauai in the sugarcane and pineapple fields. Now he a
Photo by Barbara B.
Adapted from sunset.com

PREP TIME

--

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

Adapted from sunset.com

Ingredients

  • 1

    cup soy sauce

  • 1

    cup washed raw cane sugar or 1/2 cup granulated sugar plus 1/2 cup firmly packed brown sugar

  • 3/4

    cup thinly sliced onion

  • 1/2

    cup sake

  • 1/2

    cup mirin (sweet sake; or 1/2 cup additional regular sake plus 1 teaspoon sugar)

  • 1

    tablespoon minced garlic

  • 1

    tablespoon thinly sliced fresh ginger

  • 1/2

    teaspoon coarse-ground pepper

  • 1/2

    teaspoon dry mustard

  • 1

    beef tri-tip (1 1/2 to 2 lb.), fat trimmed, rinsed, and patted dry

Directions

1. Stand a gallon-size zip-lock plastic bag in a bowl. Pour in soy sauce, sugar, onion, sake, mirin, garlic, ginger, pepper, and mustard. Hold bag closed and shake until sugar is dissolved. Add beef; seal bag. Chill at least two hours or up to 1 day, turning occasionally. 2. Lay tri-tip on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill (discard marinade). Cook, turning every 5 minutes, until rare in center of thickest part (cut to test; 125° to 130° on a thermometer), about 25 minutes, or until as done as you like. 3. Transfer tri-tip to a cutting board. Let rest about 5 minutes, then cut across the grain into thin, slanting slices. Nutritional Information Amount per serving Calories: 171 Calories from fat: 25% Protein: 20g Fat: 4.7g Saturated fat: 1.8g Carbohydrate: 9.8g Fiber: 0.1g Sodium: 559mg Cholesterol: 57mg

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