Recipe Courtesy of Alana Kysar
1⁄2 cup soy sauce (shoyu)
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon Hawaiian salt (‘alaea)
3 tablespoons sugar
1 teaspoon freshly ground black pepper
1 garlic clove, peeled and finely minced or grated
1 Hawaiian chili pepper (nīoi), crushed
1 1⁄2 pounds flank steak, cut into 2-inch-wide strips
Neutral oil, for frying
>In a bowl, whisk the soy sauce, rice vinegar, sesame oil, salt, sugar, black pepper, garlic, and chili pepper together.
>Place the meat in a gallon-size ziplock bag or a baking dish and pour the marinade over.
>Seal the bag or cover the dish and refrigerate for at least 8 hours,preferably overnight.
>Preheat the oven to 175°F.
>Set a wire rack on a rimmed baking sheet lined with aluminum foil and set the strips of meat on the rack.
>Bake until the meat has a chewy texture, similar to a jerky, about 5 hours. Store in an airtight container in the refrigerator for up to a week.
>To serve, set a skillet over medium heat and add a teaspoon of neutral oil. Fry until the meat is heated through, 2 to 3 minutes on each side. Cut into small pieces and serve warm.