- Mix: tonkatsu sauce + honey + balsamic vinegar + gochujjang + salt + pepper.
- Marinate thin steak in that at room temperature for a couple of hours.
- Cook steak on mirror-finish copper pan, a few minutes on each side, remove meat and let rest.
- Add the leftover marinade onto the pan and brown it.
- Deglaze with white wine until all bits lifted off the pan.
- Add butter and whiskey, reduce until nice consistency.
- Use as dipping sauce.
- Heavenly!
Cheers,
Hedi
