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Texas Akaushi Tataki

February 16, 2012| Posted : | No Comment

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recipe

 

 

Ingredients description

4 oz. akaushi beef (boneless ribeye)
2 oz. tsuma (shredded daikon radish)
1 oz. red onion (paper-thin slices)
1 oz. heirloom tomatoes (teardrop) 1 oz. Japanese Cucumber (thinly sliced)
2 oz. Japanese Yuzu-Plum citrus sauce
1 pinch roasted sesame seed
1 pinch shichimi togarashi
garlic chips (for garnish)
salt & pepper to taste

Preparation
1. Turn on grill until its completely ready to use.
2. Rub salt and pepper on the steak.
3. Sear the steak until it is ‘rare’ temperature, about 120 to 125 degrees.
4. Shock the steak into an ice bath for about 2 minutes for it to stop cooking.
5. Slice the steak sashimi style with a slicer.
6. Use a large, round, white plate for plating.
7. Place the daikon radish on the plate and top it with the sliced beef.
8. Decorate the plate with the sliced vegetables (onions, cucumber, tomatoes).
9. Drizzle the dish with Japanese-Yuzu plum and garnish it with roasted sesame seeds and togarashi and garlic chips.

1. Turn on grill until its completely ready to use.
2. Rub salt and pepper on the steak.
3. Sear the steak until it is ‘rare’ temperature, about 120 to 125 degrees.
4. Shock the steak into an ice bath for about 2 minutes for it to stop cooking.
5. Slice the steak sashimi style with a slicer.
6. Use a large, round, white plate for plating.
7. Place the daikon radish on the plate and top it with the sliced beef.
8. Decorate the plate with the sliced vegetables (onions, cucumber, tomatoes).
9. Drizzle the dish with Japanese-Yuzu plum and garnish it with roasted sesame seeds and togarashi and garlic chips.

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