First thing is first. Get the party started right. We began this evening with Sake bombs… that’s where we made our first mistake 🙂
These little ice-breakers had two ingredients only:
Schell’s Pilsner and Tozai Typhoon Premium Japanese Sake.
Tozai Typhoon is one of those rare finds. It’s a phenomenal import at an incredible price. South Lyndale Liquors retails this Japanese delight in a 1.8 L size for $31.99. You can read the rest of the blog when you return from running out to get some…
Okay.. You’re ready now. Fill regular beer glasses up to the top of a shot glass for measurement, with Schell’s Pils. Then, fill your shot glass to the brim with Tozai.
Drop it in, toss it back and watch the magic happen. I know you’ll do 2 or 3 more for starters.
Time to cook!
- 3-4 lbs of beef tips or filet strips. We used filets.
- Jasmine rice for 6 people (roughly 2 Cups).
- Four fresh jalapeños.
- Two fresh lemons.
- A few fresh limes.
- Fresh Ginger (grated 6 Tbls).
- Fresh green scallion onion (2 bunches chopped).
- Fresh Garlic (3 Gloves minced).
- Brown Sugar.
You will also want fresh Watercress…
And fresh Lemon Grass…
We also made use of these common sauces that you can find in any grocery store, possibly in the “international” isle or asian cooking section.
- Soy SaucePure
- Sesame Oil
- Sweetened Japanese Sake (Mirin)
- Lime Ponzu Sauce
Peel or slice your Ginger and grate it until you have roughly 5-7 Tbls
Next, chop up the green onions, halve and slice the jalapeños, wash and de-stem the watercress, mince the fresh garlic and press the lemons for pure juice.
THE MARINADE (Serves 6)
- 6 Tbls Soy Sauce.
- ¼ Cup of Mirin.
- 1 Tbls of Pure Sesame Oil.
- 4 Tbls of Lime Ponzu.
- 4 Tbls Packed Brown Sugar.
- Your Minced Garlic Cloves.
- 6 Tbls Grated Ginger.
- Freshly squeezed lemons.
It should look like this…
Dip your meat into the sauce. Rub it and work it. We like to use a zip-lock bag. Then move it to the fridge so it can marinate for 30 minutes or so.
Never mind the Guinness Draught in the background. That’s not part of this experience, however it was influential in our derailment…
Meanwhile… cook your Jasmine rice. As always, we use a rice cooker. It’s flawless, it takes the task off your plate completely, and it can sit in the cooker once done until you’re ready to rock.
You can also add oils and ingredients to a rice cooker. In this case we used rice vinegar and coconut oil (amounts vary by cooker recommendation). It came out like heaven…
Fire up your grille, broiler, brick pit, or whatever mechanism of cooking your meat that you enjoy. Then pull your marinating meat from refrigeration.
Fire your meat on your Grill of choice. Ours is outdoors. The current sub-zero temperatures make for a nice slow and low experience while resuming the warmth of Sake Bombs.
Cook to Medium Rare or Medium.
Pay no attention to the out-of-focus chicken breasts.. we ate those promptly the next day 🙂
Meanwhile… mix your dipping sauce for the completed dish. You’ll need:
- ½ Cup Soy Sauce
- ¼ Cup fresh squeezed Lemon Juice
- 2 Tbls Marin (or sweetened Japanese Sake)
Thinly slice your meat into layered groups to display over the watercress on your serving plates.
You’ll next need those fresh chopped ingredients.
Correctly garnish your plate. Arrange a handful of watercress on the dish and layer sliced beef, just off the side. Add a spoonful of Jasmine rice opposite your masterpiece.
Sprinkle chopped green onion and sliced jalapeños over the sliced Tataki beef and rice. Squeeze fresh lime juice into your Jasmine rice and top the dish with a fresh sprig of Lemon Grass.
電子ほら !! (Voila)
Despite being hammered, we paired up two South African wines that completed this meal exquisitely with smokey bell pepper notes and clean fruit undertones.
Both can be bought right now at South Lyndale Liquors. Find a specialist and ask for recommendations for your next meal, or just give this one a try. You won’t be disappointed.
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