I managed to find a simple Japanese dish that tastes great for my first attempt at cooking Japanese food. I can’t take all the credit though, I was given a similar recipe by World Foodie Guide and adapted it slightly for my own taste.
我第一次做日本菜，我试着做了一道又简单又好吃的菜，当然这并不都归功与我，因为我从“世界食物指南”上找到的菜谱然后又根据自己的口味重新做了一些小小的改动，仅此而已。
As this is not a dish that I’ve ever had a Japanese restaurant, I wasn’t sure how it was supposed to taste. But reading the few ingredients and cooking method reassured me that I’d enjoy eating it. After trying it, I can say with confidence that it’s a great meal. However, it does require at least one vegetable as a side dish. I think it’s best to use this as an appetizer or side dish as it is a lot of meat.
因为这道菜是我以前从未在在日本餐厅吃过的，所以我并不知道它具体的口味做好之后是怎样的。但是在我看过需要的食材和做法之后，我知道自己一定会喜欢吃的。试做了一次后，我可以很确定的说，这真的是一道很好吃的菜。但是如果做这道菜的话，我认为需要再配一道素菜，搭配着吃。这道菜适合当开胃头盘或者小吃之类，因为有太多的肉了。
The one thing that may be difficult to find in China is mirin. Mirin is a sweet cooking wine that is a little thicker than most rice wines. You may be able to substitute rice wine and brown sugar if mirin isn’t available, but I don’t know how well that will work.
这道菜所需要的一个重要调味品是味霖，但是可能在中国不太容易找到。味霖是日式调味米酒，比大多数的烹饪米酒要稠，（备注：味霖有点甜味，颜色是淡黄的。）手边没味霖时，可用烹饪米酒加点红糖代替，但是我不知道这样的效果如何。
The first time I tried this dish was with chicken. It turned out alright, but it was difficult to slice chicken breast into thin pieces. The second time I tried it with beef, marinating the meat a little longer in the sauce before placing it into the frying pan. I also added a little more mirin than the recipe called for (I had almost equal parts mirin and soy sauce).
我第一次是用鸡肉做的，做出来效果还不错，只是很难把鸡胸肉切成很薄的片儿。第二次，我试着用牛肉, 我把准备好的牛肉在煎之前，放在酱汁里多腌了一会儿。而且，我还多放了一些味霖，比菜谱当初要求的量要多一些。（我做的时候酱油和味霖放的比例是差不多的）
Because I like the flavor of this sauce, I’m trying to use it in other ways. The next cooking experiment will be with fish.
因为我很喜欢这个酱汁的味道，所以我又进行了新的尝试。下一次我打算用这个酱汁来做鱼。
Ingredients: 原料：
1/2 lb. beef, sliced thin
半磅牛肉，切成薄片
1 tablespoon mirin
1茶勺 味霖
2 tablespoons soy sauce
两勺酱油（生抽）
1/2 tablespoon grated ginger
半茶勺 姜茸
1. In a bowl, mix the mirin, soy sauce and grated ginger. It’s okay to use more ginger if you want (I like the taste and tend to add more).
1，准备一个碗，把味霖，酱油和姜茸混合。姜的用量可以根据个人喜好多加一些。（我比较喜欢姜，所以打算多加一些）
2. Trim all excess fat from the beef. Slice the beef as thin as possible. The better the cut of beef, the better this dish will taste.
2，将牛肉上多余的脂肪去掉，然后将牛肉尽可能的切薄。切的越薄，做出来的味道会越好。
3. Dip the beef in the sauce. You’ll have to experiment as to how long the beef should sit in the sauce. For a lighter flavor, just dip in the beef in briefly. For a stronger flavor like I had, let the beef sit for 30 seconds or more. Since the slices are thin, it won’t take long for the flavor to be absorbed by the beef.
3，将切好的牛肉片放入之前准备好的酱汁中。那腌制时间以多久为宜呢？这个看个人口味，喜欢口味淡一点的人，就把牛肉片在酱汁中蘸一下，就可以捞出。但是如果想要味道稍微重一些的呢，就把牛肉片在酱汁中多腌一会儿，大概30秒或者更久。因为牛肉切的很薄，所以不需要花很久入味。
4. Heat oil in a large non-stick pan and transfer the beef to the pan. Try to lay each piece flat so it cooks evenly. It doesn’t have to cook long, a minute on each side should be enough (it depends on how thin you sliced it). Each side should be slightly browned.
4，将油在准备好的大的不粘锅进行加热，然后把牛肉放入煎锅中，试着把牛肉片放平整，这样煎的话，才可以受热均匀。煎的时间也不要太长，每一面大概一分钟左右（这个取决于牛肉片的厚度）。总之牛肉的每一面要煎成浅褐色。
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