Meat jun

2 lbs tri-tip steak
1 c Yamasa shoyu
1 c 2 Tbs sugar
3 Tbs sesame oil
1 Tbs Wesson oil
3 cloves garlic, crushed
1 Tbs green onion, sliced
1 Tbs 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
Dipping Sauce:
1/2 c ko shu jang paste
1/2 c Yamasa shoyu
4 Tbs sugar
4 Tbs rice vinegar

Have the meat sliced into teriyaki style slices. 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.