I went to Chinatown to find a little something for Kaori for her birthday. While I was there, I picked up some goodies and an idea for dinner. In this episode, I am cooking Gyuu (beef) Tataki like the one I made in the past video, "A Saturday in Calgary: Izakaya Kaori". All you need for this simple recipe is some beef tenderloin, a daikon radish and some ponzu sauce. Have fun in the kitchen!
1 Pound, cut into 2 large pieces
2 Tablespoon (For frying)
1⁄4 Small, grated
1 Teaspoon, juiced (Ginger is grated and juice squeezed out of it)
1 Tablespoon (Ponzu sauce is a soy and citrus juice sauce)
1. Take a pan and pre-heat it with some oil, and add the meat pieces and just fry it a little on the outsides by flipping both the sides.
2. Take a large bowl of ice cold water. Take out the meat pieces from the pan and instantly put them into the bowl with ice cold water so that it stops the cooking process.
3. Once the beef is cooled, wrap it in some kitchen paper and refrigerate it for an hour so that the meat sets and it is easier to cut it later.
4. In a bowl put the grated radish, squeezed ginger juice, and ponzu sauce.
5. After the beef is hard enough to be cut, cut it into long thin pieces and serve.
6. Serve the beef pieces on a plate with some of the grated diakon radish and the radish sauce drizzled with ponzu sauce.
Exotic Chinese dish at home. This video prepares gyuu tataki with radish sauce. Here the beef is seared and topped with radish pulp to give it an extra taste. This gives a great taste to beef and makes it tender and juicy. Quiet a variation from normal dishes served in Chinese restaurants, this gives a delicious taste.