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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.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 5-10 minutes | Ready In: 25-30 minutes
Ingredients: Print   Add to cart
US Metric

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

Cooking Process:

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.

how to serve:

For service: thinly slice beef. Arrange onto serving plate. Sprinkle with shiso leaves, lemon zest, ginger and togarashi. Serve with dipping sauce. Serves 4.