Title: Miso Barbecue Beef W/ginger Teriyaki
Categories: Japanese Beef
Yield: 6 Servings

2 1/2	lb	Cross rib/bottom round/ rump roast
1 1/2	tb	Japanese miso
3	tb	Mirin/rice wine or dry sherry
3	tb	Japanese style soy sauce
1	tb	Distilled white vinegar
1	tb	Sugar
2	ts	Sesame oil
SAUCE
2	tb	Sake
3	tb	Mirin/rice wine or dry sherry
3	tb	Japanese style soy sauce
2	tb	Sugar
2	ts	Grated fresh ginger.

Slice roast across grain into 1/4 inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with ginger-teriyaki sauce, over noodles or rice.

SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower heat and simmer into a light syrupy consistency.

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