Beef Sashimi
- 1/2 lb beef tenderloin strip*
- Iced water
- 1 tablespoon finely grated daikon (white radish)
- 1/2 teaspoon grated garlic
- 1 to 2 tablespoons chopped green onions
- 1/3 cup bottled ponzu sauce
Beef Sashimi
Demonstrated by: Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant.
Cherry Blossom Festival Recipes - January 1, 1997.
Ingredients:
Directions:
- Heat a griddle or skillet on high heat.
- Brush lightly with oil.
- Sear beef on all sides.
- Dip seared beef into iced water for 3 to 5 minutes.
- Remove and pat dry with paper towels.
- Thinly slice beef.
- In a small serving bowl, combine daikon, garlic, green onions, and ponzu sauce.
- Serve with sashimi.
Makes 4 servings.
*Use only top quality, fresh chilled beef.
