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This bright acidic sauce—with the depth of umami and the zing of ginger—is a perfect partner to a steak. Teppanyaki refers to the act of cooking food quickly over a hot griddle. This Japanese cooking style favors deft knife skills, rapid cooking, and big flavors in the sauces. (You might have eaten Teppanyaki style if you have ever eaten at a Benihana restaurant, which entered the American market in the early 60s.) This sauce is a take on the flavors used in the cooking and dipping sauces of Teppanyaki. With ginger, soy sauce, mirin, mushrooms, and demi-glace, this sauce is acidic, filled with earthy flavors, and nutty. It’s sweet, salty, and tangy, which makes it a bright, essential sauce for steak. Cook New York steaks sous vide in this sauce, then pair them with rice and braised bok choy. You don’t need a hot griddle and rapid knife skills to make this meal.