Doing My Best To Impress On A FIRST DATE

Check out ‪@the.gourmeg‬'s episode here:    • i cooked for Fire to Fork - will he come b...   Recipe at the bottom 👇 Starlink referral https://starlink.com/residential?refe... The Rhonda: https://www.bunstersworldwide.com.au/... My New Book – https://firetofork.net/product/iifire... Bluetti gear: https://www.bluettipower.com.au/?ref=... Merch: https://www.firetofork.net/shop The gear I use – https://www.firetofork.net/gear Patreon -   / firetofork   Second channel -    / @harryfisher139   I’m most active on Instagram @firetofork I’m also on Facebook -   / firetofork   Recipe Serves 4 Prep time – 20 min Total time – 30 min Ingredients • 60 mls mirin • 120 mls soy sauce • 45 mls sake or sherry • 1 tsp crushed garlic • 1 tsp ginger • 1 tbsp sugar • 600 g beef (scotch fillet or similar) • 1.5 cups rice • Bunch of asparagus • 1tsp Sesame oil • (optional) Nori Komi Furikake seasoning Directions Sauce (I prefer to make this at home and bring it in a bottle) • Combine all the ingredients except the beef in a saucepan and simmer for 10 minutes. • Strain out the ginger and garlic. • Set aside to cool. Sides • Cook 1 cup Japanese sushi rice (or jasmine is fine) as per the instructions on the pack. • Wash and cut the ends of the asparagus and place in the side of the grill basket • Drizzle asparagus with 1tsp sesame oil Beef • Cut the beef in to 5cm x 1.5cm strips • Prepare the fire to pumping out a lot of heat with no smoke. • Place the beef in a grill basket or on a skewer • Baste the beef with the sauce and put on the heat for around 15-20 sec, before flipping and basting again. • Repeat this until the outside of the beef starts to blacken (on high heat, this should be about 2-3 min). Serve on seasoned Japanese rice with the asparagus and 1tbspn of leftover sauce. Items • Grill basket or skewers (Travel Braai or Camp Braai is ideal) • Basting brush • 2 Small pots • Strainer NoteThis sauce can be used with chicken, thighs are good cooked on a BBQ. Baste with sauce while cooking instead of marinating.This goes well with dry roasted sweet potatoes, Japanese rice, Japanese salad or green vegetables.