Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Rump roast (or similar cut) 1/2 t Ground ginger
1/2 c Light Japanese soy sauce 1/4 t Ground red pepper
-I use Kikkomon 1/4 t Ground black pepper
1/4 c Worchestershire sauce 1 T Onion powder
1/4 c White vinegar 1 Clove garlic, smashed
1 c Water

have the butcher cut your roast in 1/8 inch slice against the grain.
OR do it at home. if you don't have good cutlery, have the butcher
do it. it won't be worth it!

cut off the slice of fat on the bottom. separate the two distinct
sinews. (you can tell, the grain goes one way on one, and the other
way on the other). Trim out the "gristle" that is between them.
slice the two sinews against the grain into 1/8 inch slices.

Mix the soya, and remaining ingredients to make the marinade.
Marinade the meat slices for 6 or 8 hours in the fridge. (I usually
place in a ziploc type bag, and place in a bowl--turning a couple of
times to be sure all the slices get an equal chance at the marinade)

Note: I use the smoke very spareingly, I've used as much as a 1/4
teas. (10 drops) in this recipe. Any more is too much IMHO. But you
might use more if you really like smoke, but a little goes a long
way. I prefer Japanese soya, cuz it's lighter than the Chinese soya.
And I get the Light Japanese soya, which has significantly less salt.
You could add more red pepper if you like it spicey or use fresh
ginger instead of bottled. If you like it sweeter, replace the water
with a cup of Vermont maple syrup. Also when choosing your roast, the
leaner, the better.

Charlotte Welch the cooking librarian
Submitted By CHARLOTTE WELCH On 11-05-94

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