Traditional Japanese method for cooking bonito, tataki. Works with beef or tuna steak. Beef is breifly seared to seal in the flavor while the center remains raw. Submerging the seared beef in ice-cold water instantly halts the cooking process and also washes away excess fat.
1) Pat the beef fillet dry with paper towel, rub salt and pepper into it and set aside to season for 30 minutes
2) Cut the onion into thin slices and place in bowl of cold water. Set aside to soak for 10 minutes.
3) Heat oil in large heavy skillet and sear the beef until brown, about 2 minutes on each side. (Surface should be well browned, but inside should be raw.)
4. Transfer the beef to a bowl of iced water and leave to stand for 10 minutes
5) Combine sake and shoyu in a shallow dish. Wipe the beef with a paper towel and marinate in sake-shoyu mixture for at least 30 mintues (or leave overnight in refrigerator)
6) Remove the beef,, pat dry, and cut into 1/4 inch slices.
7) fill bowl with 2/3 full of sushi rice and top with slices of beef
Drain the onion slices and use to garnish. Sprin,le the scallions and serve withchile daikon relish
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 752 | ||
Calories from Fat: 251 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 89.6mg | 28 % | |
Sodium 1717.4mg | 59 % | |
Potassium 632.4mg | 17 % | |
Total Carbohydrate 76.3g | 22 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 73g | ||
Protein 37.4g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 752
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