Uploaded June 2026 | Updated September 2026, 6 hours ago
Check out @the.gourmeg's episode here: youtube.com/watch?v=wsbXnU1wOE8&t=3s
Recipe at the bottom š
Starlink referral starlink.com/residential?referral=RC-217960-66259-20
The Rhonda: https://www.bunstersworldwide.com.au/products/fire-to-fork-rhonda-liquor-500ml?srsltid=AfmBOoo_u5XorgepVjXic7ttHBo_B8T3m9mMrndVyIaSyIqYLk5zm95y
My New Book ā firetofork.net/product/iifire-ii-fork-book
Bluetti gear: https://www.bluettipower.com.au/?ref=jstpxqot&utm_medium=affiliate&utm_source=Goaffpro
Merch: firetofork.net/shop
The gear I use ā firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
Iām most active on Instagram @firetofork
Iām also on Facebook - facebook.com/firetofork
Recipe
Serves 4
Prep time ā 20 min
Total time ā 30 min
Ingredients
ā¢ 60 mls mirin
ā¢ 120 mls soy sauce
ā¢ 45 mls sake or sherry
ā¢ 1 tsp crushed garlic
ā¢ 1 tsp ginger
ā¢ 1 tbsp sugar
ā¢ 600 g beef (scotch fillet or similar)
ā¢ 1.5 cups rice
ā¢ Bunch of asparagus
ā¢ 1tsp Sesame oil
ā¢ (optional) Nori Komi Furikake seasoning
Directions
Sauce (I prefer to make this at home and bring it in a bottle)
ā¢ Combine all the ingredients except the beef in a saucepan and simmer for 10 minutes.
ā¢ Strain out the ginger and garlic.
ā¢ Set aside to cool.
Sides
ā¢ Cook 1 cup Japanese sushi rice (or jasmine is fine) as per the instructions on the pack.
ā¢ Wash and cut the ends of the asparagus and place in the side of the grill basket
ā¢ Drizzle asparagus with 1tsp sesame oil
Beef
ā¢ Cut the beef in to 5cm x 1.5cm strips
ā¢ Prepare the fire to pumping out a lot of heat with no smoke.
ā¢ Place the beef in a grill basket or on a skewer
ā¢ Baste the beef with the sauce and put on the heat for around 15-20 sec, before flipping and basting again.
ā¢ 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
ā¢ Grill basket or skewers (Travel Braai or Camp Braai is ideal)
ā¢ Basting brush
ā¢ 2 Small pots
ā¢ 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.
Check out @the.gourmeg's episode here: youtube.com/watch?v=wsbXnU1wOE8&t=3s
Recipe at the bottom š
Starlink referral starlink.com/residential?referral=RC-217960-66259-20
The Rhonda: https://www.bunstersworldwide.com.au/products/fire-to-fork-rhonda-liquor-500ml?srsltid=AfmBOoo_u5XorgepVjXic7ttHBo_B8T3m9mMrndVyIaSyIqYLk5zm95y
My New Book ā firetofork.net/product/iifire-ii-fork-book
Bluetti gear: https://www.bluettipower.com.au/?ref=jstpxqot&utm_medium=affiliate&utm_source=Goaffpro
Merch: firetofork.net/shop
The gear I use ā firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
Iām most active on Instagram @firetofork
Iām also on Facebook - facebook.com/firetofork
Recipe
Serves 4
Prep time ā 20 min
Total time ā 30 min
Ingredients
ā¢ 60 mls mirin
ā¢ 120 mls soy sauce
ā¢ 45 mls sake or sherry
ā¢ 1 tsp crushed garlic
ā¢ 1 tsp ginger
ā¢ 1 tbsp sugar
ā¢ 600 g beef (scotch fillet or similar)
ā¢ 1.5 cups rice
ā¢ Bunch of asparagus
ā¢ 1tsp Sesame oil
ā¢ (optional) Nori Komi Furikake seasoning
Directions
Sauce (I prefer to make this at home and bring it in a bottle)
ā¢ Combine all the ingredients except the beef in a saucepan and simmer for 10 minutes.
ā¢ Strain out the ginger and garlic.
ā¢ Set aside to cool.
Sides
ā¢ Cook 1 cup Japanese sushi rice (or jasmine is fine) as per the instructions on the pack.
ā¢ Wash and cut the ends of the asparagus and place in the side of the grill basket
ā¢ Drizzle asparagus with 1tsp sesame oil
Beef
ā¢ Cut the beef in to 5cm x 1.5cm strips
ā¢ Prepare the fire to pumping out a lot of heat with no smoke.
ā¢ Place the beef in a grill basket or on a skewer
ā¢ Baste the beef with the sauce and put on the heat for around 15-20 sec, before flipping and basting again.
ā¢ 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
ā¢ Grill basket or skewers (Travel Braai or Camp Braai is ideal)
ā¢ Basting brush
ā¢ 2 Small pots
ā¢ 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.
