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