Katonk/American-Japanese style Teriyaki
We do serve large hunks of steak here in the mainland, and we do it with a combined method. First off, we always salted the steaks, using coarse sea salt and layering it around the steaks. Then we prepared our teriyaki sauce thus:
1 cup good dashi (steep 2 cups shaved bonito, 1 4"x4" bonito sheet in 2 cups 165F water, strain)
3 cups shoyu
1/2 cup Mirin (sweet wine)
1/2 cup sake (or sherry)
1 to 2 cups sugar, honey, sugar and honey, glucose syrup
2 tablespoons grated ginger
2 tablespoons grated garlic
1 teaspoon or so of hot sauce
1/2 teaspoon citrus zest, lemon and grapefruit work great, yuzu if you an get it
2 dried shiitake mushrooms, reconstituted, save water after straining
Prepare 'Tare' by throwing all ingredients into a pot, low simmer for 10 to 15 minutes, it should reduce by about 15% or so. Split batch and cool each. Into one batch add 1 teaspoon of cornstarch or kuzu and whisk until dissolved and thickened over low heat. Remove and cool. Take the steaks and toss into a plastic bag, add un-thickened 'tare' to bad and marinate for at least 4 hours. 8 to 12 hours is better.
Grill over high heat, it is gonna burn. If you want it done to medium or more, than cook if offset from the meat until about 120F and then sear it off. Last few minutes of the cook, either method, basted the meat with the thickened stuff, give it a good shine. Work fast, there is a lot of sugar. FIRE! FIRE! Move the grill away from the house!
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
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