The true definition of the word teriyaki means, "a Japanese dish of meat or fish that is grilled or broiled after being flavoured in a seasoned soy sauce marinade". Typically chicken is skewered and grilled but here we take Wagyu beef which lends itself beautifully to the sweet and salty glaze. Cooking over natural wood at high temperature will help recreate the perfect balance of sweet, salt and smoke.
In a saucepan bring all Teriyaki ingredients to a simmer except
the oil and cornflour, once sugar has dissolved whisk in corn flour
mix then take off heat and stir in the sesame oil.
Divide the Teriyaki marinade into half, using one half to brush
onto the steak and reserving the rest for a dipping sauce to be
placed on the table.
Take a heavy based frying pan, or BBQ set for direct grilling
and over a high heat sear the steak 2 minutes each side.
Slice the beef across the grain to serve.
Serve with the reserved dipping sauce, sesame fried greens and
steamed Japanese rice sprinkled with Furikake.