teriyaki-marinated beef diaphragm.

start with the teriyaki sauce. combine all the ingredients in a small saucepan: water, soy sauce, cooking sake, potato starch, and salt.

mix well and bring to a boil. cook over medium heat for about 10 minutes or until it reaches your desired thickness.

set the sauce aside and let it cool.

proceed with the beef skirt marinade. place the meat in a B!POD L container and pour enough teriyaki sauce to cover it fully. keep aside some sauce for plating.

add crushed garlic, ginger, and one spring onion's finely chopped white part.

with DRO!D, create a vacuum at 50 mbar and let it marinate at room temperature for at least 45 minutes.

after marinating, remove the meat from the sauce and pat it dry with paper towels.

sear the beef skirt in a hot pan on each side for a couple of minutes.

slice the beef against the grain and serve with finely chopped spring onion, spoonfuls of teriyaki sauce, and sesame seeds.