Operation Wedding: Beef New Style Sashimi
This is the first of the experiments - Beef New Style Sashimi
60g Beef sirloin fillet (kobe/Wagyu preferred)
1 garlic clove grated
2 teaspoon white sesame toasted
garlic chips (optional garnish)
5 tablespoon soy sauce
New Style Oil
90ml olive oil
2 teaspoons sesame oil
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.