Thursday, June 30, 2011



INGREDIENTS:   ( serves  1 )

100  g beef ribeye, raw
100  ml  yakiniku  dipping sauce ( keep 50 ml for serving )
50  ml ponzu  dipping sauce
50  ml black pepper dipping sauce

  • Slice the beef into rectangular 2X4 cm shapes ( about 10 g ) each and arrange onto a plate.
  • Then brush up with 50 ml yakiniku sauce and sprinkle with sesame seeds.
  • Serve with the three dipping sauces ( ponzu, black pepper and yakiniku ) in three separate bowls.
TIPS : Wagyu sashimi, or thin raw strips of beef marinated in a bit of soy sauce ( or other soy sauce- based sauces ), is very popular in Japan. If tartare is not to your taste, place the thin strips on top of a very hot bowl of rice briefly, and the heat will cook it perfectly. Which is to say, very slightly. ' Well done' and  ' Wagyu' are not words that go well together.

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