Gyuniku Sashimi (japanese Steak Tartare) RecipeTagged in Main Meals
Sear meat in a heavy skillet. Plunge into very cold water until
chilled. Pat dry and set aside. In a medium bowl, combine soy sauce,
mirin, lemon juice, ginger, garlic, onion (reserve a few pieces for
later), and pepper. Marinate meat in mixture for several hours (up to
overnight), turning frequently.
Cut meat into very thin slices, arrange on a chilled,
lettuce-garnished serving plate, and drizzle with marinade. Peel
daikon and grate to a fine pulp. Put daikon in a separate serving
bowl near the beef, and add reserved onion pieces to garnish. Serve
beef chilled, with daikon as a topping.
Notes: Adapted from S. F. Slack, "Japanese Cooking for the American
Please understand that this dish may represent a health risk, as the
beef is mostly raw on the inside. Please take responsibility to keep
the dish cold, use the finest quality beef possible, and notify your
guests of any potential health hazards.
- 1 1/2 lb filet mignon
- 2 tb soy sauce
- 1 tb mirin
- 1 tb lemon juice
- 2 ts ginger grated
- 1 clove garlic minced
- 1 green onion thinly sliced
- 1 fresh cracked black pepper
- 1 lettuce leaves for garnish
- 1 6 inch daikon grated
+ Add Comment or Review
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
Way to go!
Insert the HTML code below into your blog or website to proudly display your achievement.