Recently I was having difficulties to post my blogs. Save Draft does not save my drafts and there was no way to post them. Here you are the promised recipes. Enjoy them over cold sake or rose wine.
1) Beef Tataki
1 1/2 pounds beef fillet
Salt, pepper and grated garlic
1 cup shoyu (soy sauce)
1/2 cup red wine
1/4 cup lemon juice
1 onion, sliced
1 thumb size ginger, grated
1 clove garlic, grated
1/2 lemon, sliced
1. Remove the beef from the refrigerator and let it stand fro 20 minutes. Preheat the oven to 400 °F. Salt and pepper the beef. Rub the beef with the grated garlic.
2. Apply little oil in the heated skillet. Add the beef and brown the surface. Transfer the beef to the oven and cook for 15 to 20 minutes.
3. While cooking the beef add the soy sauce, red wine, lemon juice, sliced onion, grated ginger and garlic and lemon slices in a Zip-lock type sealable bag. After removing the beef from the oven, place it in the sealable and cool. The beef should stay in the sauce for 3 hours and can remain in the sauce for up to one day. When serving, remove the fillet from the bag and place it thinly sliced on a platter.
2) Katsuo (skipjack tuna) Tataki:
1 skipjack tuna, headed and cleaned; cut into 2 fillets
1 onion, sliced thin
4 myoga ginger bud, julienned [ADD SUBSTITUTE]
20 leaves shiso (beef steak leaf), julienned
5 inch daikon radish, julienned
1 cup ponzu (yuzu citrus juice flavored sauce with soy sauce base)
1 tablespoon mirin (sweet cooking wine)
2 tablespoons grated daikon radish
1 teaspoon sesame oil
1 teaspoon ginger juice
1. Have a large bowl of cold water with ice cubes at hand. Salt the skipjack fillets. In a heated skillet (no oil) add the fish, skin-side down, and cook until it is lightly golden. Turn the fish and cook the fish on all side. Quickly transfer the fish to the bowl of ice cold water and cool. Remove the fish from the water and wipe with paper towel.
3. In a bowl with a whisk mix the ponzu, mirin, grated daikon radish, sesame oil and ginger juice.
2. Cut the skipjack tuna fillet into sashimi slices. Spread the sliced onion on a large platter. Sprinkle julienned daikon, shiso and myoga over the onion. Place the sliced fish over the vegetables. Just before serving pour the ponzu sauce over the sliced fish.