tataki

La sandía es una de las reinas del verano, y aunque comerla a bocados es todo un placer, hay muchas formas de disfrutarla. Gipsy Chef te propone una que seguro que te sorprenderá

La receta de tataki de sandía más brutal de Gipsy Chef

sandía

Nata

Zumo de 1/2 limón

Vinagre de Módena

Salsa de soja

Aceite de sésamo

Wasabi

Brotes de cilantro

1. Cortar una sandía por la mitad y luego una tajada bastante gruesa, a la que retiraremos la corteza. Luego, cortar en rectángulos regulares de la misma medida, más o menos.&nbsp;

2. En un bote con nata, exprimir el zumo de medio limón, añadir una puntita de sal, agitar bien y dejar reposar a temperatura ambiente.&nbsp;

3. Echar en un bol un buen chorro de vinagre de Módena, un montón de salsa de soja y otro buen chorro de aceite de sésamo. Remover.

4. Sumergir los trozos de sandía, a los que daremos la vuelta a los dos-tres minutos. Cuanto más rato los dejemos, más sabor tendrán. Según el cocinero, con una hora es más que suficiente.&nbsp;

5. Poner una sartén a calentar en el fuego, dorar la sandía por todas las caras. Retirar del fuego y cortar en rodajas.&nbsp;

6. Servir una raya de wasabi en un plato, colocar encima la sandía, servir un poco de crema agria al lado y decorar con brotes de cilantro.&nbsp;

La sandía es una de las reinas del verano, y aunque comerla a bocados es todo un placer, hay muchas formas de disfrutarla. Gipsy Chef te propone una que seguro que te sorprenderá: la cocina como si fuera un tataki de atún, marinándola en salsa de soja, aceite de sésamo y vinagre de Módena. También te enseña a preparar una salsa agria para acompañar el plato. ¿Te atreves?

Recipe video above. Here&#39;s a Beef Tataki recipe, a fusion Japanese restaurant favorite with thinly sliced beef in a citrusy dressing. Making it at home costs a fraction of eating out!I make the deluxe restaurant version with beef tenderloin, crispy potato straws, and garlic oil for entertaining. Whereas the steak version with Asian Sesame Dressing and a sprinkle of crispy fried shallots with a side of Smashed Cucumbers and Garlic Pot-Steamed Rice is my sort of Monday night meal!Serves 2 as a main with sides or 4 as a starter as part of a larger banquet (see my new fusion Japanese menu here).

Beef Tataki

beef

/10 oz sirloin steak

tbsp vegetable oil ((or other neutral flavoured oil))

tsp cooking salt / kosher salt

tbsp cooking sake ((Note 4))

mirin ((Note 4))

tbsp rice vinegar ((substitute apple cider vinegar))

tbsp Japanese soy sauce (, regular (Note 5))

yuzu

oil oil

garlic (, sliced 2 mm thick)

Crispy potato straws ((Pommes Paille, pictured, "fancier" option!))

Crispy shallots ((store bought, easy option))

green onion (, finely sliced (optional curling, Note 8))

Prep - Preheat the oven to 130°C / 275°F (all oven types). Rub the beef with the oil and sprinkle with salt. Place on a rack set on a tray.

Roast for 18 - 20 minutes or until the internal temperature in the middle is 41°C / 105°F (check first at 15 minutes, Note 9).

Sear - Heat a cast iron skillet on high heat until it is smoking. Sear each side of the beef for just 10 seconds, no longer (I do 4 sides).

Cool - Transfer the beef onto a rack on a tray. Cool for 30 minutes on the counter then refrigerate uncovered for 2 hours.

Thinly slice - When ready to serve, slice it as thinly as you can without tearing the beef, aiming for 3mm / 1/16&quot; but up to 5mm / 1/8&quot; thick is fine. (Note 10 for tips)

Beef tenderloin:

Place the sake and mini in a tiny saucepan on low heat. Bring to a simmer, then simmer for 1 minute. Pour into a bowl, let it cool.  Then stir in remaining dressing ingredients.

Yuzu dressing:

Put the garlic and oil in a tiny saucepan on low heat. Simmer for 5 minutes, stirring a few times, until the garlic is light golden. Cool for 15 minutes then strain (reserve crispy garlic for another use)

Garlic infused oil:

Plate up - Lay the beef slices on a plate, overlapping slightly. Drizzle with 3-4 tbsp of the Dressing, then 1 1/2 tbsp of the garlic oil. Pile the crispy potato in a heap in the middle, sprinkle with green onion. (Or use the easy steak garnish options above instead).

To eat - Serve straight away. Make sure you get some crispy potato in every bite, and squidge the beef around in the tasty sauce.

Assemble:

Cook - Rub the steak with the oil then sprinkle with the salt. Heat a cast iron skillet on high heat until it is smoking. Cook the steak to rare (1 1/2 - 2 minutes on each side, but it will depend on thickness of steak), or to your taste (Note 11 for doneness). Cool &amp; thinly slice steak per beef tenderloin steps above.

Assemble - Place the slices in a line, slightly overlapping. Drizzle over Dressing and oil (or alternative Sauce of choice). Sprinkle crispy fried shallots down the centre then green onion. Serve!

Easy steak option:

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La receta de tataki de sandía más b...

Beef Tataki

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