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1
Choose cutlets about the same size for even cooking.
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2
Trim, rinse and pound with a mallet for even thickness if necessary.
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3
Put soy sauce, garlic, ginger, brown sugar and pepper flakes in a blender.
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4
Blend until garlic and ginger are pureed and incorporated.
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5
Add oil and water.
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6
Pulse once or twice to mix.
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7
Put cutlets into a locking plastic bag.
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8
Add marinade, squeeze out as much air as possible and seal.
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9
Shake and squeeze bag vigorously for 15 seconds to coat cutlets well.
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10
Refrigerate for 36 to 48 hours squeezing and turning the bag as often as convenient.
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11
When ready to cook, allow bag to come to room temperature.
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12
Bring grill to medium high.
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13
Pour contents of bag into a bowl.
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14
Using tongs, place cutlets on the grill and sear for three minutes.
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15
Dip each cutlet in reserved marinade and sear for another three minutes on the other side.
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16
Repeat.
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17
Cutlets are done when there is no longer a pink center.
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18
Do not overcook!
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19
Remove cutlets and cover with foil.
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20
Put reserved marinade and beer, wine, sake or water in a small saucepan.
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21
Bring to a low boil for 90 seconds.
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22
Cut each cutlet on a bias and fan out on each plate.
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23
Drizzle some sauce and garnish with sesame seeds and a few chives.
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24
Serve the sauce on the side.
