Jan says. “There are three parts to this Japanese-inspired recipe: sauce, braai and presentation. Making the sauce is very easy, as you just reduce some stuff in a pan until you like the consistency and taste of it. In terms of the meat, I like to trim away excess fat and sinews from the sides of the steaks (a typical thing with sirloin and rump) before the braai. This will make them look much better upon presentation and easier to eat. As always, you braai the steak over very hot coals and let it rest a bit before slicing. In this case it does not matter how long they rest, as the style of the meal works equally well with slices of braaied steak that have partially or completely cooled down. Laying the slices out on a big serving platter looks stylish, and means they all have an equal opportunity to soak up some sauce.”
Ponzu Sauce Steak
What you need
(sauce for 4–6 steaks)
1 portion of steak per person (sirloin, rump, rib-eye, fillet)
½ cup soy sauce
½ cup lemon juice (or lime juice, freshly squeezed)
½ cup dry sherry
1 tot olive oil
3 spring onions (finely chopped for garnish)
salt and pepper
cayenne pepper (optional – to lightly dust the finished meal)
What to do
Add the soy sauce, lemon juice and sherry to a fireproof pan, get some flames under the pan and let it reduce by half. Now you can either let the mixture cool off or continue to the next step.
Mix the sauce from step 1 with the olive oil. This can either be done in the pan or in a separate bowl or jar, depending on the time lag between steps 1 and 2.
Use a sharp knife and trim the steaks of all excess fat and sinews. Wash them under cold running water and pat completely dry with paper towel.
Braai the steaks as you normally would, over very high heat for about 8 minutes in total until medium rare.
Let the steak rest for a few minutes and then slice very thinly. If you do not have a proper sharp knife to do this with, buy one.
Lay the slices of meat out on a serving platter, drizzle the ponzu sauce over the meat and then sprinkle the spring onions over that for garnishing. Grind salt and pepper over the meat to taste and lastly, if you like a bit of bite, dust with some cayenne pepper.
Michael’s wine recommendation – CLICK HERE
Jan Braai is a national treasure. Jan has braaied with thousands of South Africans, almost every day since the launch of his National Braai Day initiative in 2005. And he knows what people want to know about braaing. Fireworks, a reprint of Jan’s first book which sold over 50,000 copies, is now available in soft cover. More than a recipe book – it is an instruction manual for braaing – from steak, to the perfect braaied chicken and lamb chops. For the adventurous you could try Jan’s rack of lamb or lamb on a spit! His Jan Braai vir Erfenis is a Kynet series which has run each year since 2011. Fireworks is one of the top 3 Braai Books in the world, so says Gourmand Awards 2014. His latest book is The Democratic Republic of Braai, published by BookStorm who have printed his previous successes.
‘It is your democratic right to eat properly braaied food. The Democratic Republic of Braai is wherever you gather around fires with friends and family for a celebration of the nation. Where conversations are had and stories are shared. It is a place where you never have to suffer from badly braaied food.’
This is the promise of Jan Braai’s Democratic Republic of Braai. Fireworks brought us the basics of braai, Red Hot showed us that braai could be so much more. Now The Democratic Republic of Braai brings you the greatest braai recipes that Jan knows – because it’s your right to braai the best.
Find exceptional braai recipes for steak, chicken, lamb and more – there’s no need to eat or serve badly braaied food ever again. Everything is clear and the steps are logical. The recipes use normal ingredients with understandable names that you can pronounce and find at your local supermarket. This is a manifesto on how to braai your way to complete independence from the kitchen.
Who is Jan Braai? His real name is Jan Scannell and he lives to braai. He started the National Braai Day initiative in 2005 and his aim is to create a national celebration of the one activity all South Africans have in common, regardless of race, language, gender or wealth, cooking over a fire. His TV series Jan Braai for Erfenis has run each year on Kyknet since 2011.
For more about Jan Braai visit www.braai.com