Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Shigureni with Miyazakigyu Wagyu Strip Steak
Details
- Servings: 2
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- japanese
Ingredients
- 1 Miyazakigyu Wagyu Strip Steak
- 1 tablespoon Grapeseed Oil
- 1 1/2 teaspoons Sesame Oil
- 2 inch pieces Fresh Ginger
- 3 tablespoons Sake
- 3 tablespoons Mirin
- 4 tablespoons Soy Sauce
- 2 tablespoons Brown Sugar
- 3/4 cup Jasmine Rice
- 1 1/2 cups Warm Water
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