Ingredients:
500 g (1 lb) fillet or other tender steak
1 small clove garlic, peeled
1 teaspoon sugar
½ teaspoon finely grated fresh ginger
3 tablespoons Japanese soy sauce
8 large prawns (shrimps)
1 dozen fresh oysters
1 large green capsicum
1 small aubergine
vegetable oil for cooking
Dipping sauce:
½ cup Japanese soy sauce
¼ cup mirin or dry sherry
3 teaspoons sugar
1 teaspoon finely grated fresh ginger
Directions:
Slice beef very thinly. Crush garlic with sugar and mix with ginger and soy sauce. Marinate meat in the mixture for 30 minutes. Shell and de-vein prawns. Drain oysters. Cut capsicum into strips, discarding seeds and center membrane. Cut aubergine into thin round slices. Heat griddle or individual steak platters and grease lightly with oil. Cook aubergine and capsicum first as they require longer cooking. Add slices of beef, prawns and oysters as required, cooking only just until done. Do not overcook. Dip in sauce and eat with hot white rice.
Sauce: Combine soy, mirin, sugar and ginger, stirring to dissolve sugar. Divide among individual sauce bowls.
