Good day Steemit community!
I realized that I have been away from ‘ye olde computer for a while, and figured I should give you something interesting today.
This one takes a while to prepare for, but adds a real “wow” factor to dinner parties (The starter menu in my case)
I tend to mix Japanese style cooking with classic French techniques, thus creating a weir fusion that nobody really asked for. But is tasty nonetheless.
Here is my take on a beef tartare.
Enjoy!
Beef tartar and sashimi, katsuoboshi sorbet, daikon, tomato with red pepper dashi
- For the Katsuoboshi sorbet:
1 ltr water
100g sugar
140g glucose
30g bonito
45ml yuzu juice
4 leaves gelatin
Boil water, sugar and glucose
Add bonito and infuse for 15min
Strain and add yuzu
Place gelatin in ice water until pliable
Dissolve gelatin in bonito mixture
Churn
- For the Red pepper emulsion:
3 red peppers, seeded
30ml ginger, minced
30ml chilli garlic paste
2,5 ml togorashi spice
125ml rice wine vinegar
60ml sugar
1 palm sugar
125ml mirin
2 big of ladles water
Saute the peppers, ginger and chilli paste and spices
Deglaze with vinegar, add sugars and caramelize slightly
Add mirin and water, then cook on low heat for 30 min
Blitz briefly and strain through chinois. Reserve the liquid
600ml reserved red pepper liquid
5ml wasabi
125ml soy sauce
125ml mirin
15 ml sugar
375ml oil
45ml rice wine vinegar
30ml Ultratex
Blend ingredients until emulsified
- SPICY MAYO
4 Egg yolks
4 tsp salt
Pinch white pepper
4 tsp Rice Wine Vinegar
24 Tbs Olive oil
4 tsp chili garlic sauce.
-Whisk the egg yolks and rice wine vinegar together.
-Slowly add the oil whilst whisking to make a mayonnaise.
-Add the salt, pepper and chili garlic sauce.
Daikon sheets
Tomato cubes 5mm
Avo cubes 5mm
Sushi rice:
250ml sushi rice, washed until water runs clear and let stand for 1 hour
250ml water + 15ml
5ml sugar
3.75ml salt
45ml rice wine vinegar
Dissolve
Boil for 5min
Meduim heat 8min
Rest for 15min
Place on tray fan and mix through vinegar mix until cool
- Black & white sesame seeds
- Pickled ginger
- Togorashi
- Seaweed
- Baby leaves
- Beef sashimi:
Beef heads
500g sugar
400g salt
250ml mirin
Cure beef heads for 1 day in curing salt
Scrape of cure, dust in togorashi
Seal heads in a hot pan, wrap and freeze
- BEEF TARTAR SAUCE
(Per Serving: 30ml Sauce and 60g Chopped Beef Fillet)
1 egg yolk
½ tsp Mustard
Pinch of salt
1 Tbsp minced onion
1 Tbsp olive oil
1 tsp minced capers
1 tsp chopped parsley
1 Tbsp soya sauce
1 Tbsp Miso Marinade
1 tsp Chili Garlic Sauce
(Per Serving: 30ml Sauce and 60g Chopped Beef Fillet)
-Mix all ingredients together
I plate this in a strange "stacked" formation. But again, anything goes here.
As always, any questions, or if you simply want clarification is welcomed!
Cheers!
J 