|
Beef Sashimi
1/2 pound chilled beef tenderloin strip, top quality
ice-cold 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
Heat a skillet over high heat.
Brush lightly with oil.
Sear beef on all sides.
Dip seared beef into ice-cold water 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.
|
