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Beef Tartar Japanese Style

Chef.Morimoto's picture
Ingredients
  Sirloin tip/Lean round steak, 1 1/2 inches thick 14 Ounce (400 gram, high quality)
  Sake/Brandy 1 Tablespoon
  Grated daikon/White radish / turnip 1 Cup (16 tbs) (radish)
For dipping sauce
  Garlic 1 Clove (5 gm)
  Onion 1⁄3 , finely grated
  Soy sauce 5 Tablespoon
  Wine vinegar 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Mirin 1 Tablespoon
For garnish
  Cucumber 1⁄2 (for garnish)
  Carrot 1⁄2 (for garnish)
  Celery rib 1 (for garnish)
  Lettuce leaves 6 (for garnish)
  Salt To Taste
  Pepper To Taste
Directions

To prepare and cook
1. Sprinkle beef with salt and pepper. In a skillet heat oil over high heat. Sear beef for 30 seconds on each side until just browned.
2. Pour sake or brandy over all and ignite. When flame dies away, remove meat from heat. The outside will be nicely browned and the inside raw. Cool.
3. Seal in plastic wrap and refrigerate until just chilled or for as long as 2 days, according to taste.
4. While meat is cooling, prepare vegetables. Peel and seed cucumber. Peel carrot. Shred. (These will become a decorative bed for the meat.) Soak each vegetable separately in cold water until ready to use.
5. Dice and mash garlic, and combine with remaining DIPPING SAUCE ingredients.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Searing
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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