Japanese Soy & Mirin Beef Jerky Recipe

Japanese Soy & Mirin Beef Jerky Recipe

Japanese Soy & Mirin Beef Jerky has the full and moderate taste of the traditional Japanese flavors. Soy sauce is used to give the umami, and mirin provides a light sweetness, which makes the savory-sweet taste profile. A touch of ginger and sesame finish the aroma to make it irresistible.

The recipe suits an Asian cuisine lover or anybody with a need to chomp on something high-protein. This combination of soy and mirin makes the jerky very complementary with green tea, rice crackers or bento lunch. The bite contains protein and taste in a convenient, snackable packaging.

A study reported that soy sauce, which has many amino acids, enhances the absorption of protein by 20 percent. This jerky is a simple blend of a few ingredients that serve not only as a tasty snack but also as a nutritious meal in response to everyday snack cravings.

What are the Ingredients of Japanese Soy & Mirin Beef Jerky?

Here are the ingredients of Japanese doy & mirin beef jerky:

  • 1 lb lean beef (flank steak, eye of round, or sirloin)

  • 1/4 cup soy sauce (regular or low-sodium)

  • 2 tbsp mirin (Japanese sweet rice wine)

  • 1 tbsp sugar (white or brown)

  • 1 tbsp sake or rice vinegar (optional)

  • 2 cloves garlic (minced)

  • 1 tsp ginger (fresh grated or powdered)

  • 1 tsp sesame oil

  • 1/4 tsp black pepper

  • Optional: 1 tbsp white sesame seeds, chopped scallions for garnish

This list provides the right balance of flavors for a rich and aromatic beef jerky.

Marinade Preparation

Begin by mixing 1/4 cup soy, 2 tbsp mirin, 1 tbsp sugar, and 1 tsp sesame oil in a bowl to make a sweet savoury glaze. This blend makes the foundation of the marinade.

In the mixture add 2 cloves minced garlic, 1 tsp grated ginger, and 1 tbsp sake or rice vinegar (optional). Such ingredients serve to control the flavors, making them much more tasty. Dissolve the sugar by stirring.

Put the beef slices into the marinade and coat them evenly. Butter the beef on all sides and refrigerate it for 12 24 hours, to allow its flavours to penetrate.

After halfway through the marinating time, turn over or fold the beef strips to make the marinade even all around. This is done to enable all the pieces to be equally flavored to create the right texture of jerky.

Cutting & Preparation

To make it easier to cut, chill the meat to firm it up, about 1-2 hours. This provides easier and precise cutting. Remove all the visible fat from the meat to avoid spoilage and keep the jerky fresh longer.

Cut the beef to go across the grain, which is done in hopes of cutting strips that are 1/4-inch thick. Cutting at this angle makes it tender and when dried, up has a superior texture. Make sure that the slices are more or less the same thickness to be able to dry them evenly so that they do not under- or over-dry.

To add more flavor and crunch start by sprinkling sesame seeds over the slices before drying. This gives the jerky a nice finish and a faint texture. The kind of meat cut and preparation technique is very important in ensuring that the resulting jerky is very delicious, also very tender and well-dried all through.

What are the Drying/Cooking Methods for Japanese Soy & Mirin Beef Jerky?

In drying using a dehydrator, choose a 160°F temperature and dry the beef in 4-6 hours. This approach causes the jerky to be nice and chewy, not brittle. This results in a smooth texture all over.

To oven dry, preheat to 170°F and open the door a little ajar to allow air circulation. Let the beef dry for 4-6 hours until the jerky becomes firm enough according to your preference.

To add a smoky flavor, optionally, add mild woods such as cherry or apple to a smoker. This gives it a soft smoky taste which adds flavor to the jerky.

Jerky that is cooked is tough, somewhat shiny and chewy. It curves without breaking, which means that it has the ideal texture of a tasty high-protein snack.

What is the Nutritional Value of Japanese Soy & Mirin Beef Jerky?

Here are the nutritional values of Japanese Soy & Mirin Beef Jerky:

  • Calories: 90–110 per serving, depending on the cut of beef.

  • Protein: 9–12g per serving, providing a solid source of lean protein.

  • Carbohydrates: 5–7g from sugar and mirin, adding slight sweetness.

  • Fat: 1–2g per serving, keeping the jerky low in fat.

  • Sodium: Moderate to high, due to the soy sauce and seasoning.

This Japanese Soy & Mirin Beef Jerky is an excellent source of protein, carbohydrates and low fat, so it is an ideal snack to give energy and repair muscle. Nevertheless, it is important that the amount of sodium be limited, particularly in persons who are salt sensitive.

2025-07-25 Wayne Holland

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Shank Beef: Characteristics, Nutritional Value ...

Flank Beef: Characteristics, Nutritional Value ...

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Shank Beef: Characteristics, Nutritional Value ...

By Wayne Holland

Shank beef is obtained in the fore and hind quarters of the cow. These muscles are in constant motion causing the meat to be tough and have a lot of connective tissue. The cut has up to 18% collagen that becomes gelatin as it is slow-cooked.

Shank is one of the affordable cuts of beef. It is usually 30-50 percent cheaper than tenderloin or ribeye. Although its texture is tough, it is flavorful and soft when cooked for a long time with water.

The University of Nebraska, in its 2020 study by the Department of Animal Science, has found that shank has 20-22 percent protein and is also rich in collagen, which enhances texture when cooked at low temperatures. Cooks use shank in stews, soups, and sso Buco. The bone enriches flavor and broth texture with marrow.

What is the Nutritional Value of Shank Beef?

Here are the six nutritional values of shank beef:

  1. Calories: Beef shank provides roughly 128 kcal/100g. This value is lower than fatty cuts like brisket or ribeye, which fall at around 250–300 kcal. It suits low-energy diets and promotes healthy weight control.
  2. Protein: Raw shank contains 22g of protein in every 100g. This aids in muscle repair and body tissues. The protein in shank is more than in fatty cuts because it has a dense lean meat structure.
  3. Fat Content: The fat content remains low at 3.9 g per 100g. Saturated fat is roughly 1.3g. Shank is less marbled than chuck or short ribs (more than 10 g of fat per serving).
  4. Collagen & Gelatin: Beef shank has a lot of connective tissue. Cooking dissolves it into gelatin. Gelatin thickens and enhances the softness of broths. This qualifies shank to be used in soups and dishes containing bones.
  5. Vitamins & Minerals: Shank contains 3.3ug vitamin B12, 2.3mg iron and 6.9mg zinc per 100g. These aid in strengthening blood and are beneficial to brain and immune functions. It also has small amounts of potassium and phosphorus.
  6. Health Benefits: Collagen helps with joint comfort and gelatin aids digestion. Iron balances the oxygen in the blood. Zinc promotes wound healing B6 and B12 preserve nerves and aid energy metabolism throughout the body.

What are the Characteristics of Shank Beef?

Here are the five traits that define beef shank:

  1. Cut Location: The shank consists of the lower leg of the cow, front and back. The muscles are overworked in these regions which makes them dense with less fat and more connective tissue than any other cut.
  2. Texture: Shank beef has a dense, tough texture with long muscle fibres. Raw pieces usually appear sinuous and taut. The toughness demands such cooking procedures to be tender and edible.
  3. Flavor Profile: Beef Shank has a robust deep beef flavor. The bone and connective tissue imparts richness and umami. This renders it perfect on dishes that require a deep, meaty flavor with thick and full-bodied broth.
  4. Cooking Suitability: Shank is best suited to slow moist cooking such as braising and stewing. It is chewy through high heat. Mellow cooking makes collagen tender, producing a smooth texture and combining with vegetables and spices.
  5. Culinary Uses: Shank is used in soup, stew, and slow-cooked meals. Cooks consume it in Osso Buco and bone broths. Its marrow and collagen add extra depth to gravies, sauces and thick curry bases.

How to Identify Shank Beef?

Here are four signs to recognize beef shank:

  1. Appearance: Shank beef is typically cut into a round and thick slice. The center contains a solid round bone, which is encased by dark red meat. The cut may contain bone marrow within the section of bone
  2. Grain & Texture: The meat has rough muscle fibers in the length direction. White connective tissue fibers pass through the incision. When the raw section is touched, it has a firm and fibrous consistency indicating that it is heavy and hard.
  3. Leanness: Shank has some or no marbling. The intramuscular fat is exceptionally low. Most of the pieces look trim and have glossy serpentine lines. The exterior remains dry and firm, unlike fat meat like brisket.
  4. Market Labeling: Shank is frequently sold as beef shank, names like soup meat also get used, or soup bones. Trade stores package it as thicker slices with visible bone. Some butcher shops identify it as broth or stew recipes.

How to Cook Shank Beef?

Here are five ways to cook shank beef:

  1. Braising: Braising involves low heat and fluid over an extended period of time. This tenderizes collagen, makes the tough meat tender and leaves a thick, rich sauce. The technique goes well with home kitchens and traditional recipes.
  2. Soups & Stews: Shank goes with stew and soup because of its boniness and dense flesh. Low, long cooking extracts beef flavor and gelatin. The effect is a thick, complex, and robust texture to every spoonful.
  3. Pressure Cooking: Pressure cooking makes the shank tender in less time. Thick meat absorbs high temperatures and steam rapidly. This is a way of cooking the meat in less than 90 minutes instead of hours and makes the meat juicy and tasty.
  4. Bone-In Dishes: Shank bones contain marrow that melts in cooking. This makes the dish rich in taste and smooth in texture. The bone-in pieces also add minerals and gelatin to the product as well as enhance its flavor and nutrient value.
  5. Shredded Meat: Cooked shank can be broken into thin strands easily. This shredded meat is good in tacos, sandwiches or on pasta sauces. The meat remains tasting good, wet, and easily combinable with spices, herbs, or sauce after cooking.

What are the Buying & Storage Tips for Shank Beef?

Here are four useful tips to choose shank beef properly:

  1. Selection: Select shanks with a deep red color and visible connective tissue and minimal surface fat. Both slices of meat of equal thickness turn out better. Avoid pieces that appear pale, dry, and uneven in texture.
  2. Bone In vs Boneless: Bone-in shank is stronger-tasting and provides marrow. Boneless cooks quicker and is cut into shreds. Either option is suitable in soups and braised dishes, depending on the method of cooking required.
  3. Storage: Keep raw shank in the refrigerator 3 to 4 days at 4C or less. Freeze at -18 °C when longer kept. When stored in the freezer, Shank can last up to 6 months.
  4. Preparation: Rinse the shank, pat dry and trim off any loose sinew. Retain flavoring connective tissue. Use moist heat to cook, such as braising or stewing, to soften tough fiber and dissolve collagen.
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Flank Beef: Characteristics, Nutritional Value ...

By Wayne Holland

Flank beef is beef taken from the abdominal muscles of the cow. In a 2020 study conducted by the University of Illinois Department of Animal Sciences shows that it has 27 grams of protein content per 100 grams of the food. This is a lean cut with a firm texture and distinguishable grain that differentiates it from fattier steaks.

Flank beef is used in cuisine like Mexican fajitas, French bavette, and Argentine asado. Its thin and long form is suited to rapid, high-heat cooking processes, including grilling and broiling. This cut is 20-30% cheaper than ribeye or sirloin, so it’s budget-friendly without losing the taste or the nutrition. The versatility of beef gives this product many uses, such as in stir-fries, tacos, and salads, and it adds a burst of beef flavor and high protein to any dish.

What is the Nutritional Value of Flank Beef

Here are the five key nutritional facts of flank beef based on a 100-gram cooked portion:

  1. Calories: Flank beef is high in 179 calories per 100 grams which provides strength at low carbohydrates, balanced protein and fat.
  2. Protein Content: It provides 27 grams of protein per 100 grams, aiding in muscle recovery, strength gains, and daily body support.
  3. Fat Profile: It has 7 grams of fat with 2 grams of saturated fat, which is a source of energy and helps the hormones and the body cells.
  4. Vitamins & Minerals: It contains B6, B12, iron, zinc, and phosphorus, which assist with nerve and oxygen delivery, immunity, and strong bone development.
  5. Health Benefits: Flank beef contributes to the building of muscles, balancing heart rhythms, and energy metabolism due to the high-quality protein content and microelements.

H2: What are the Characteristics of Flank Beef?

Here are the five main features that define flank beef:

  1. Cut location: Flank beef is from the muscles in the abdomen which are below the ribs. This region has more muscle activity, producing a lean fiber-filled cut commonly found in most meat-based recipes all over the world.
  2. Texture: Flank beef possesses long and straight muscle fibers, and has a less soft texture. Trimming across the grain also minimizes chewiness, making meat more digestible and tender when cooked.
  3. Flavor Profile: The flank beef offers a strong beefy flavor because nutrients that make it lean are low in fat and high in muscle. It carries marinades and introduces a deeper, natural flavor of meat during cooking.
  4. Cooking Suitability: Flank beef suits fast, high-heat cooking as stir-frying and grilling. Marinating also makes it tender. It also works very well with slow-cooking recipes found in regions as well as all over the world.
  5. Culinary Uses: It is easy to slice into fajitas, Asian stir fries, grilled steak salads, dried meat goods such as beef jerky and ground beef.

How to Identify Flank Beef?

Here are the four key features of flank beef:

  1. Appearance & Shape: Flank beef is a long flat and thin cut of meat which is mostly rectangular in shape. It is approximately 30 cm long and 2.5 cm thick, and has a dense and firm surface texture.
  2. Grain Structure: Flank beef has distinct and long muscle fibers in a single direction. These tough grains make the meat a bit chewy and can easily be identified against smooth cuts with smoother muscle patterns.
  3. Thinness & Obesity: This is a lean cut, lacking internal fat marbling. The majority of fat is concentrated on the edges, unlike ribeye or chuck where there are visible intramuscular fat streaks.
  4. Labeling & Market Names: Flank beef is marketed under the name of flank steak. It is occasionally incorrectly labeled as skirt steak in stores, but it is thicker and has a more straight-grained texture than skirt steak.

How to Cook Flank Beef?

Here are the six methods used to cook flank beef:

  1. Marination: Flank beef is tougher because it is acidic and abundant with muscle fiber. An acidic element like vinegar, lemon, or soy sauce is helpful in softening the meat after cooking, juicy and easier to chew.
  2. Grill: High-heat grilling and a short time make flank beef tender. Rare or medium-rare is actually preferable to overcooking the meat to the point where it is tough and dry.
  3. Stir-fry: With regard to stir-fry, flank beef has to be sliced very thinly across the grain. This aids the meat cook quickly and remain tender in a hot environment.
  4. Oven Broil: Broiling is a high degree of heat that is applied downwards. The method allows a tight exterior and an interior that is juicy when it is done properly and within a short time.
  5. Stew method: Simply cooking flank beef in liquid over low heat to stews or shredded meat in many hours makes it tender, to the tough fibers.
  6. Across the Grain: Cutting across the grain shortens the muscle fibers. This makes the meat milder and easier to chew, especially in tougher cuts of beef.

What are the Buying & Storage Tips?

Here are the four important buying and storage tips for flank beef:

  1. What to Look For: Choose a beef flank with bright red color, firm texture and no gray spots. A clean aroma indicates that there was adequate handling and storage before purchase. Avoid packages that have too much liquid or strange smells.
  2. Portion Size: The large beef is usually sold in big, flat pieces weighing between 1-2 pounds. They are great at family meals, grilling, or cutting into smaller slices to stir-fry or include in salads.
  3. Storage: Refrigerate flank beef at a temperature below 4°C for a period of 4 days. To store longer term, freeze in an airtight container at -18C keeping the quality good with little flavor loss up to 36 months.
  4. Preparation: Remove fat from parts visible when eating to avoid chewiness. Add acidic marinades to increase flavor and enhance tenderness, particularly when grilling, broiling, or pan-searing, to achieve a good outcome during cooking.
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Plate Beef: Nutritional Value, Features, How to...

By Wayne Holland

Plate beef refers to the area of the lower belly of the cow below the rib and above the flank. It is one of the eight primal cuts of commercial beef processing in North America and Europe.

This cut has thick muscle fibers, visible fat and much connective tissue. A 2006 study published in the Journal of Food Science confirmed that all collagen is converted to gelatin after 240 minutes at 70 °C, resulting in an enhanced tenderness.

In 2020, Nanjing Agricultural University showed a 56 percent increase in collagen solubility during cooking at 95 o C for 50 minutes. This tenderizes the meat and adds flavor to the meat.

Plate beef is rich and has 20 percent fat which makes it ideal to be cooked slowly. Typical applications are braised short ribs, skirt steak and ground beef.

What is the Nutritional Value of Plate Beef (Per 100g)?

Here are the five nutritional values of plate beef:

  1. Calories: Cooked plate beef offers between 290 to 320 kcal per 100g. This is mainly due to its high level of fat content. It is suitable for high-energy diets and muscle gain when it is associated with portion control.
  2. Protein: Plate beef contains 17 to 20g of protein per 100g. This aids body growth and muscle repair. Beef contains all the essential amino acids and therefore the protein quality is high.
  3. Fat: It contains 24 to 28g of fat in every 100g. The majority of this contains saturated and monounsaturated fats, which ensure better flavor and texture. The plate of beef is also higher in fat which further adds to calories.
  4. Iron & Zinc: Plate beef yields 2.8mg iron and 7.4mg zinc per 100g. These minerals stimulate blood formation, growth, and immune health. Beef is a good source of both in our everyday meals.
  5. Cholesterol: Cholesterol is between 85 to 100mg per 100g. This is a moderate-to-high level. When people monitor fat intake, they tend to restrict high-fat sources of meat such as plate.

What are the Key Features of Plate Beef?

Here are five key features that define plate beef:

  1. Flavor Profile: Plate beef has a rich beefy taste. It is rich in concentrated fat and dense muscle and has intense savoriness that fits best in the flavor-rich dishes like grilled skirt steak or slow-cooked ribs.
  2. Fat Content: The fat-to-meat ratio of this cut is high, about 20%. When the meat is cooked, the fat melts and makes the meat tender and improves flavor. It is appropriate for dishes that need a juicy texture and deep, fatty richness.
  3. Muscle Grain: Plate beef is grained coarsely. Against-the-grain cutting makes the muscle fibers short which increases chewability. This cut needs to be sliced to make the skirt steak softer.
  4. Cut Thickness: Plate beef is commonly sliced at 1-2cm thickness. This is a medium-thickness that enables quick cooking methods such as grilling or pan-searing. It also takes up marinades well and is suitable for quick and flavorful meat preparations.
  5. Connective Tissue: There is notable collagen in this cut. Extended cooking converts collagen into gelatin and makes the meat soft and moist. This makes plate beef superb in long-term cooking such as braises and stews.

What Cuts Come from Plate Beef?

Here are the three main cuts derived from plate beef:

  1. Short Plate: Short plate contains short ribs, skirt steak, and pastrami. These cuts are abundant in fat and connective tissues and are therefore suitable for slow cooking, grilling or curing.
  2. Skirt Steak: Skirt steak is a long and rectangular cut of meat that is flavorful. It is ideal for rapid cooking such as in stir fries or grilling, as it is often used in fajitas due to its flavorful beefy taste.
  3. Beef Bacon & Pastry Base: High fat and flavor content of the plate warrant its usage in curing into beef bacon and pastrami. This contributes to the richness and tenderness of cured meat products.

How is Plate Beef Cooked?

Here are three effective cooking methods and tips for preparing plate beef:

  1. Best Techniques: Braising, slow roasting, smoking, and pressure cooking dissolve the tough connective tissue. The techniques transform collagen to gelatin, making the meat juicy and tender, and transporting the rich beef flavor.
  2. Ideal Dishes: Plate beef is suitable for Korean BBQ, tacos, beef stews, and braised ribs. Its fat content and texture are suited to long-cooking or quick, flavor-grilling.
  3. Grilling Tips: Skirt steak off the plate requires marination in order to soften. Make sure to grill it quickly over high heat to ensure maximum juiciness with a caramelized crust that is not dry.

How to Identify Authentic Plate Beef?

Here are six clear ways to recognize genuine plate beef when buying:

  1. Check Label Names: Consider plate labels, like beef plate, short plate, skirt steak, or plate ribs. The use of these terms helps buyers identify the cut as belonging specifically to the plate section and not be confused with other parts of beef.
  2. Confirm with Butcher: Ask the butcher specifically whether the cut is below the primal rib section and the underside of the ribs. This verification assures the authenticity of the meat as plate beef and not a local primal or subprimal product.
  3. Check the Figure: Plate beef is in a wide and rectangular form. Its muscle fibers are loose and less dense than other cuts. This form and feel are specific to its place in the front lower part of the belly of the cow.
  4. Assess the Marbling: The fat streaks are moderate to heavy. These fat strips tend to pile up around the edges and inside the meat, making them juicy and tasty when cooking, as is common with plate beef cuts.
  5. Check Grain Pattern: The muscle grain is long and super clear. This apparent grain gives direction to slicing; the cutting against the grain not only truncates the fibers, but renders them more tender and pleasurable to the masticatory.
  6. Test Flexibility: Plate beef is loose, flexible and floppy in nature due to its loose muscle fiber and connective tissue. This tenderness is different in comparison with more solid beef cuts, thus distinguishing real plate beef when handling beef.

Why Choose Plate Beef?

Plate beef is 30-50 percent cheaper than top-end steak (such as ribeye or sirloin) but is very flavorful because it has significant fat and connective tissue. Properly cooking brings out its delicious, meaty taste.

The cut fits a variety of global cooking styles. It is found in Korean BBQ, Mexican tacos, and American smoked ribs. It is very fat and therefore lends itself to mellow cooking and roasting.

Restaurants prefer plate beef for its adaptability and strong flavor. It is effective when it comes to short ribs, skirt steak, and pastrami. Plate beef is a cheaper option for tender and flavorful dinners.

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