2 1/2 lb Cross rib/bottom round/ rump
-roast
1 1/2 tb Japanese miso
3 tb Mirin/rice wine or dry
-sherry
3 tb Japanese style soy sauce
1 tb Distilled white vinegar
1 tb Sugar
2 ts Sesame oil

SAUCE
2 tb Sake
3 tb Mirin/rice wine or dry
-sherry
3 tb Japanese style soy sauce
2 tb Sugar
2 ts Grated fresh ginger.

Slice roast across grain into 1/4 inch thick slices. Combine miso, mirin,
soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing
plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4
hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1
to 1 1/2 minutes on each side or until seared. Serve hot with
ginger-teriyaki sauce, over noodles or rice.

SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower
heat and simmer into a light syrupy consistency.