TATAKI WITH SHICHIMI TOGARASHI
[starter for 4 or main dish for 2]
400 g fillet beef
1 tablespoon sunflower oil
2 tablespoons soy sauce
2 tablespoons mirin
[Japanese cooking wine]
2 tablespoons sake
½ tablespoon brown sugar
½ lime [juice]
walnut-sized piece ginger
2 tablespoons shimichi togarashi
radishes
scallions
fresh cress
_ peel and finely grate ginger
_ squeeze lime
_ combine sake, soy sauce, mirin and sugar in a small saucepan and bring to a boil.
_ add lime juice and ginger and simmer for 2 minutes
_ let cool slightly
_ brush fillet with half of the marinade
_ wrap tightly in plastic wrap and refrigerate for 30 minutes
_ sear fillet in oil on all sides in a hot frying pan
_ then let rest and cool
_ cut fillet into thin slices
_ arrange in a fan shape and drizzle with the second half of the marinade
_ sprinkle with Shichimi Togarashi
_ garnish with finely sliced radishes, spring onions and cress as desired
Serve with cucumber salad, an oven-crisp baguette or rice
TATAKI MIT SHICHIMI TOGARASHI
[Vorspeise für 4 oder Hauptgericht für 2]
400 g Rinderfilet
1 Esslöffel Sonnenblumenöl
2 Esslöffel Sojasauce
2 Esslöffel Mirin
[japanischer Kochwein]
2 Esslöffel Sake
½ Esslöffel brauner Zucker
½ Limette [Saft]
walnußgroßes Stück Ingwer
2 Esslöffel Shimichi Togarashi
Radieschen
Frühlingszwiebeln
frische Kresse
