Thursday, December 5, 2013

Kobe Beef Sashimi a bit different

Today I give you the recipe of one of my many favorite Japanese Dishes. It is a Kobe Beef Sashimi, made in a bit of a new style. Of course one can take another beef too, but I have to advise everybody to best take an extremely marbled meat, like the Wagyu.

Wagyu is the type of beef, Kobe Beef is basically a Wagyu that comes from Kobe, only then it can be called Kobe Beef, but there is beautiful Waguy coming from Australia and other countries. One could even take a Prime cut from the US, best the fillet. Make sure you get a beef that is well marbled.
Now the new style I take a bit from Nobu, an amazing Japanese Chef who has now a whole load of restaurants, called Nobu. His food is not pure Japanese, but a fantastic fusion of local and Japanese cuisines. He worked for long time in Peru, so there is a strong South American influence.
The new style Sashimi is different from the normal Sashimi because just before serving the dish, hot, flavored oil gets poured on the meat, cooking it a bit, but still keeping it raw, the flavors you will get out of this dish are amazing
Just a word about the Yuzu. Yuzu are small Japanese lemons, very fragrant and different than the lemons used in theWest. The good thing is that Yuzu juice is nowadays widely available from good Asian stores

You might have some of the Soy-Yuzu sauce and the oil left, it is better to make a bit bigger quantities and keep for next time as it might be difficult to scrape the last bit of oil to pour over the meat

600 g (20 oz) Kobe Sirloin (or Wagyu)
3 cloves Garlic
50 g (1.5 oz) Ginger
Toasted Sesame seeds
Garlic Chips

Yuzu Soy Sauce
100 ml Soy Sauce
60 ml Yuzu juice

180 ml Olive oil
50 ml Sesame Oil

Cut the beef into thin slices about 3 mm thick
Pound then slightly
Arrange the beef attractively on the plates
Spread a little grated garlic on each slice of the meat
Top with a very fine ginger julienne and chives
Sprinkle with toasted sesame seeds
Pour the Yuzu Soy sauce over the meat
Heat the oil to nearly smoking point
Carefully pour with a spoon a bit oil over the meat, it has to sizzle a bit
Garnish with garlic chips

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