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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