Right here’s a fundamental Japanese dish that’s traditionally served cold as a starter.
Might perchance perchance perchance 31, 1975 2:00pm
- 20 minutes cooking
- Serves 4
Substances
- 1/2 daikon (200g), shredded finely
- 400 gram beef ogle fillet
- 1 lebanese cucumber (130g)
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) eastern soy sauce
- 1/4 cup (60ml) major dashi
- 2 green onions, sliced thinly
Formula
Seared beef
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1
Place daikon in medium bowl, quilt with cold water, stand Quarter-hour;
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2
In the period in-between, make ponzu sauce. Mix juice, sauce and dashi in small bowl; sprinkle with onion.
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3
Cook dinner beef on heated oiled grill plate (or grill or barbecue) except browned all over. Enable to chill (or drop into cold water to quit cooking true away). Drain; pat dry with absorbent paper.
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4
Halve cucumber lengthways; discard seeds with teaspoon. Cut cucumber thinly. Cut beef into thin slices; prepare on serving plate with mounds of daikon and cucumber. Attend with ponzu sauce.
Notes
That you might perchance perchance utilize rib ogle steak (scotch fillet) or rump steak as a substitute of the beef ogle fillet. The beef on this recipe is raw in the middle.