Gastronomixs

Striploin tataki

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Striploin tataki

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Ingredients

750

g

striploin

1

tsp

shichimi tōgarashi (Japanese mixed herbs)

250

ml

soy sauce

100

ml

rice vinegar

50

ml

lime juice

75

ml

mirin

1

piece

kombu

1

tbsp

sugar

50

ml

freshly squeezed orange juice

As needed: 

 

fresh mint

As needed:

 

Thai basil

As needed: 

 

spring onion

As needed: 

 

deep-fried onions

Preparation method

  • To make the basic dressing, mix together the soy sauce, rice vinegar, lime juice, mirin, kombu, sugar, and fresh orange juice.
  • Pour the dressing into four small dishes. This can be kept in the refrigerator for up to three weeks.
  • Cut the striploin into four pieces measuring 10x4x4cm.
  • Sprinkle the shichimi tōgarashi over the striploin.
  • Heat a frying pan and sear the striploin on each side for 15 seconds.
  • Immediately transfer the striploin to the refrigerator.
  • Cut the cooled striploin into slices and finish off with the dressing and fresh herbs such as mint, Thai basil, spring onions, and deep-fried onions.

Serving suggestions

  • As a starter or served in a smaller portion as an amuse-bouche.

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