Beef Tataki recipe

INGREDIENTS

Ingredients for tuna tataki: 

- 500g of beef tenderloin at least 2/3 cm thick

- 1 coffee spoon of rice oil 

Ingredients for gomashio and herbs: 

- 90g of sesame 

- 10g of salt 

- a nice handful of coriander 

- some branches of parsley 

- 1 coffee spoon of garlic powder 

Ingredients for rice like onigiri: 

- 500g of Hinohikari rice 

- 60cl of water 

- 5 tablespoons of rice vinegar 

- 3 tablespoons of sugar 

- 1 coffee spoon of salt

 

METHOD

Start with the seasoning: 

1. Roast the sesame seeds in a hot, dry pan. 

2. Once roasted, crush the sesame with salt to grind the seeds. 

3. Add the parsley and the finely chopped coriander to the Gomashio. 

4. Mix with garlic powder. 

5. Keep aside.

Then prepare the rice: 

1. Rinse the rice in several baths until the water becomes clear. 

2. Drain the rice. Put it in a pan with water and cover. 

3. Bring to a boil and cook for 12 minutes. Remove pan from heat and let stand 10 minutes with lid. 

4. In a saucepan, melt the salt and sugar in the vinegar over low heat. 

5. Pour the rice into a salad bowl and add the vinegar mix to the preparation. 

6. Mix and let cool.  

 

Then go to the preparation of the tuna: 

1. In a skillet pour the rice oil and wipe the pan with a paper towel. 

2. Heat the stove and the pan-fry at least 3 minutes and grill the beef fillet quickly on each side.

3. After a few seconds place the meat directly in ice water to stop the cooking and keep it raw inside the meat.

4. In a suitable dish pour the gomashio with the herbs. Roll the fillet of cooked meat to create an aromatic envelope. Cut the meat into thin strips. 

 

Arrange your plates 

1. Arrange the thin strips of beef fillet.  

You can accompany your dish with several seasonings like a japanese mustard tip or thick miso sauce !