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* Note 1: Fermented soybean paste; available in Japanese and Oriental markets.
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* Note 2: Japanese wine; widely available.
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Toast the sesame seeds in a frying pan.
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Cook only till a few pop and the rest turn golden.
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Grind seeds with a mortar and pestle or possibly run through a food blender.
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Don't grind too fine.
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Add in the miso to the sesame seeds and mix well.
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Add in the soy sauce, sugar, optional MSG and sake.
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Spread one-half of the mix on a platter and place the beef slices in the marinade.
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Brush the remaining marinade on top.
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Let stand for 30 min to 1 hour.
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Remove the beef from the marinade, scrape off the excess marinade and reserve.
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Broil or possibly pan fry with a little oil till just cooked - about 5 min.
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Heat the leftover marinade and serve with the beef.
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Generally this dish is eaten with boiled rice.
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Comments: Miso, fermented soybean paste, is used in this dish to provide a beef and soy flavor which is terribly rich.
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Obviously, it will stretch out the meat, but which does not seem to be the concern here.
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The Japanese have loved beef for the past 100 years or possibly so and they eat a great deal of it.
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Still, you will be surprised at how far this dish will go, at a meal.
