Food pairing with beer? Master chef Alexandre Ciriello is making ‘the Japanese’, an Asian version of the classic steak tartare. Delicious with Kasteel Donker.
Preparation time:
1 h 30 (*)
(*) Start a day in advance so that there is enough time for the daikon mixture to soak.
Ingredients
to serve 4
Ingredients
- 200 g beef hanger steak
- 2 potatoes
- 1 daikon (white winter radish)
- 5 eggs
- 6 g wasabi seasoning
- 80 g ponzu sauce
- 1 ginger root
- 1 cinnamon stick
- 3 cardamom pods
- 100 ml soy sauce (organic)
- Garum fish sauce
- Wasabi cress
- Cooking oil
- Sugar
- Vinegar
- Salt
Video
Instructions
1. 1. daikon, water, vinegar, salt, sugar
Cut the daikon into thin slices using a Japanese mandoline and then use a knife to cut thin julienne strips. Heat a mixture of vinegar, water, salt and sugar according to the 1-2-3-4 principle and leave the daikon to soak in this mixture for at least 24 hours.
2. 100 g soy sauce, 80 g ponzu, 1 cinnamon stick, 3 cardamom pods, 8 g ginger, 150 ml water
Gently bring the ingredients to the boil. Remove from the heat once it boils.
3. 5 egg yolks
Confit the egg yolks in the soy mix for 4 to 6 hours.
4. 200 g beef hanger steak, garum fish sauce, wasabi seasoning
Clean the hanger steak and chop finely with a knife. Mix the beef with the fish sauce and the wasabi seasoning.
5. 2 potatoes, cooking oil
Dice the potatoes (brunoise) and rinse them. Fry the potatoes in vegetable cooking oil.
6. Dress the plate with the hanger steak and finish with the daikon julienne, the egg yolk and finally, the potato brunoise. Finish with the wasabi cress.
7. Serve with a glass of Kasteel Donker.
