A wonderful entree for a hot summer day. It’s a Japanese style of beef carpaccio.
What you need:
800 g good quality shashimi grade eye fillet or wagyu cut (OR Ahi Tuna)
1 finger length of Daikon radish (http://en.wikipedia.org/wiki/Daikon)
1 Red Onion finely sliced
Some freshly grated ginger
Some chopped Green shallots (optional)
PONZU sauce (can be commercially purchased)
Some crispy onion or garlic slices
1 Tbsp Soy Sauce
1 Tbsp Rice Wine
1/2 Tbsp Mirin (optional, a Japanese sweet wine)
1 tsp freshly grated ginger
1. In a sauce pan, with medium heat, mix the marinate well and boil down slightly. Let it cool a bit.
2. Marinate the beef for at least 3 hours. I generally just prep it the night before. Put the beef with the marinate in a bowl covered with Cling Wrap into the fridge.
3. Ensure the pan is super hot on high heat, pour a small dollop of olive oil into the pan if it’s not a stick free one. Use a thong and slowly sear the beef on all sides. The goal is to simply seal the surface, not to overcook the meat. Take it out of the pan and let it cook on a chopping board for 10 min.
4. Slice the meat about 1 cm thin.
5. To plate up, place the meat evenly on a bed of red onion. Top the meat with daiko, shallot, ginger, crispy onion for your own preference. Pour 1 Tbsp of Ponzu dressing all over.
* Suggestion: After #3, I usually wrap the seared meat with cling wrap and put in the freezer for 30 min. It is easier to slice when it’s slightly frozen.
This can also be prepared a day ahead, and take it out of the freezer an hour before plating up.
For Ponzu dressing, if you fancy making your own:
1/2 cup Shoyu (Japanese soy sauce)
1 Tbsp Mirin (Japanese sweet rice wine)
1/4 cup Lemon Juice or any citrus fruit
1 tsp Bonito Flakes