* Note 1: Fermented soybean paste; available in Japanese and Oriental markets.
* Note 2: Japanese wine; widely available.
Let stand for 30 minutes to 1 hour. Remove the beef from the marinade, scrape off the excess marinade and reserve.
The Japanese have loved beef for the past 100 years or so and they eat a great deal of it. Still, you will be surprised at how far this dish will go, at a meal.