Meat Jun
From the Kitchen of: Fireman Gifford Shon
2 lbs. tri-tip steak (or any other meat that you desire)
1 c. Yamasa shoyu
1 c. + 2 T. sugar
3 T. sesame oil
1 T. Wesson oil
3 cloves garlic, crushed
1 T. green onion, sliced
1 T. roasted sesame seed, crushed
1 tsp. chili pepper powder, optional
2 c. flour (put in a bowl)
6 eggs (mix the eggs in a separate bowl)
oil for frying
Have the meat sliced into teriyaki style slices (ask your butcher or slice it yourself). Combine shoyu and sugar, mix well. Then add the rest of the ingredients except for the flour and eggs. Mix well. Marinate the meat in a bowl, overnight if possible or lomi the meat for 5-10 minutes. Coat each piece of meat in the flour then dip it into the egg. Cover the bottom of the fry pan with oil and fry on medium to medium low heat until golden brown. You will need to add oil after each batch is cooked. Drain on paper towels.
Dipping Sauce
1/2 c. ko shu jang paste
1/2 c. Yamasa shoyu
4 T. sugar
4 T. rice vinegar
Source: http://www.suresave.com/recipesofhawaii/hawaiikitchen/2002/hk_recipe_sept_2002.html