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Japanese Cuisine

Beef Sashimi

Prep20 min
Cook5 min
Total25 min
Yield4 portions
LevelBeginner
 
 
About This Recipe

Japanese cuisine is very refined. It uses a lot of raw or what may seem like undercooked products. It is a very healthy way to cook, and it will taste very good as long as you don’t compromise on the quality of the ingredients. In this recipe, the beef is the star.

Scale This Recipe

Servings

Ingredients

Units
  • 5 beef tenderloin steak — 4 ounces each
  • 5 ounces daikon, — peeled and finely julienned
  • 5 ounces carrot, — peeled and finely julienned
  • 1 teaspoon light
  • 8 shiso leaves, — Japanese basil, finely julienned
  • 1 tablespoon wasabi paste
  • Salt and freshly ground pepper

Instructions

  1. 1
    Make the shiso salad: Peel and finely the carrot and daikon. You may use a food processor. Wash and finely chop half of the shiso leaves and place them in a bowl along with the julienne. Season with salt and pepper and mix well.
  2. 2
    Sear the steaks: Season the steaks with salt and pepper. Sear the steaks in a hot skillet with a spray of vegetable oil on high heat. Sear the steaks about a minute on each side to form a dry . Remove the steaks from the skillet and allow to cool.
  3. 3
    Serve: Slice the steaks with a sharp knife, as thin as possible. On individual plates, arrange beef slices on a bed of julienne and decorate with a shiso leaf. Serve with soy sauce and wasabi to accompany the meat. Serve immediately.
Techniques in this recipe
Searing
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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