Operation Wedding: Beef New Style Sashimi

When my cousin and her fiancée asked me if I would cook for their small wedding celebration with their close friends, my reflex response was, “sure no problem, don’t worry about anything, I’ll pay for everything and it’ll be my wedding present to you.” I might have spoken to soon and was drunk with the idea of being the super cook for them. I must add that I was misled into thinking that it would be a party of 8-10 people, but it turns out that their guest list is 18, and so maybe my super powers as the super cook is slowly fading. So my kitchen has been dedicated to a month of experimenting for their soirée at the end of the month. I’m keeping my fingers crossed that I’ll be able to pull it off.

This is the first of the experiments - Beef New Style Sashimi



Serves 1
Ingredients:
60g Beef sirloin fillet (kobe/Wagyu preferred)
1 garlic clove grated
ginger julienne
clives
2 teaspoon white sesame toasted
garlic chips (optional garnish)
5 tablespoon soy sauce

New Style Oil
90ml olive oil
2 teaspoons sesame oil

Directions:
Cut beef slices into then, 1/8 inch slices
Pound lightly to stretch out inbetween cling film.

Arrange on a plate, spread a little grated garlic and then ginger and clives. Sprinkle sesame seeds and pour soy sauce.

Heat oil until it is just beginning to smoke and ladle a little bit over the beef.

Recipe Taken from: Nobu Now

Post Mortem: My beef was still a little too thick so I think the best thing to do is to get the butcher to slice it up as shabu-shabu beef. Other than that, its really simple to whip up and the flavours are good. I used slightly less soy sauce as well, and it was salty enough, so i guess depending on the brand and saltiness of your soy sauce, you should add to taste.

My next attempt at this shall include garlic chips.