4 tbsp light soy sauce
2 tbsp sake, Shaoxing rice wine or dry sherry
2 tbsp mirin
2 tsp rice wine vinegar
3 tbsp caster sugar
2 tbsp grated ginger root
2 cloves garlic, minced
1 tbsp cornflour mixed with 50ml water
Mix everything together in the slow-cooker pot.
350g braising steak (I like beef skirt for this recipe)
Cube the beef and add to the pot, mixing well to coat it in the sauce. You can refrigerate it overnight at this point. Cook on LOW all day. Scatter with shredded spring onions just before serving, if you like, then serve with rice and greens.