Beef Tataki With Dipping Sauce
Tataki preparation is traditionally fish or beef, very quickly seared and chilled. It is then often marinated in a vinegar type sauce. It is a familiar sushi bar dish, I once saw it on a menu described as “carpaccio.” Fresh and clean flavors with a vibrant dipping sauce.
1 lb. beef tenderloin boiling water, as needed Ice bath, as needed ¼ c. shiso leaves, thinly sliced, slivers zest of 1 lemon 2 TB ginger, peeled, grated dash togarashi (7 pepper spice) Dipping Sauce: ¼ c. Aloha shoyu ¼ c. brown sugar 2 TB rice wine vinegar 2 TB lemon or lime juice
In a saucepan over medium heat; bring water to a boil. Blanch beef for one minute. Immediately submerge into iced water bath; pat dry completely. Refrigerate until ready for service. In a saucepan over medium heat; bring sauce ingredients to a simmer; stirring until sugar has dissolved. Cool to room temperature. Makes ¾ cup.
For service: thinly slice beef. Arrange onto serving plate. Sprinkle with shiso leaves, lemon zest, ginger and togarashi. Serve with dipping sauce. Serves 4.