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Japanese · Starter
Gyuniku no Sashimi Seared Beef Sashimi
Japan's answer to steak tartare: a lean beef fillet seared hard over charcoal in the manner of bonito tataki, plunged into ice water, sliced whisper-thin and eaten with ponzu, chilli radish, ginger, shiso and wasabi.
- YieldServes 4
- Hands-on45 min
- Total2 h 23 min
- Difficulty
Ingredients
beef
- 450 gprime lean beef sirloin, tenderloin or fillet, in one piece
- ½ tspfine salt
- ½large cucumber, peeled and seeded (or a 5 cm piece of nagaimo mountain yam)
- 4 leavesshiso, whole, for the plates
condiments
- 4 tbspfinely grated daikon
- 100 gpiece of daikon, for red maple radish, peeled
- 2small dried red chillies, seeded
- 4 tbspgreen onion, finely chopped
- 4 tspfresh ginger, finely grated
- 4 leavesshiso, for shredding
- 4 tspfreshly grated wasabi
ponzu
- 60 mlfresh lemon or other sharp citrus juice
- 20 mlrice vinegar
- 60 mldark (koikuchi) soy sauce, or serve plain soy instead of ponzu
- 1 tspmirin
- 3 gdried bonito flakes (katsuobushi)
- 1 piecekombu, 3 cm square
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