Gyuniku tataki is a Japanese beef dish made by quickly searing beef tenderloin over high heat, leaving the center rare, then slicing it thinly and serving it with soy-based ponzu. The browned outside and rosy center keep the meat very tender.
Rub the beef tenderloin with salt and let it sit for 10 minutes to come to room temperature.
Mix the soy sauce, lemon juice, and ginger to make the ponzu sauce.
Heat the cooking oil until very hot. Sear the beef on all sides for 1 minute per side, 6 minutes total; the center should remain rare.
Wrap the seared beef in a towel soaked in ice water and let it rest for 10 minutes; this rapid cooling stops the cooking.
Slice the beef paper-thin, drizzle with ponzu sauce, garnish with green onion and sesame seeds, and serve.
Do not slice the meat right after searing; wrapping it in an ice-water-cooled towel stops the cooking and helps keep its juices in. Slice it paper-thin so the ponzu can penetrate more easily. Contains soy and sesame. Check the product label for gluten in the soy sauce, since ingredients vary by product.
Eti buzlu havluyla sarmak yerine doğrudan buzdolabına koysam aynı etkiyi yaratır mı, yoksa soğuma çok mu yavaş olur? Ayrıca dana bonfile yerine antrikotla da deniyor musunuz?
Buzdolabı da işe yarar ama daha yavaş soğur, bu yüzden etin biraz daha fazla pişmeye devam etmesine izin verirsiniz. Antrikot da güzel sonuç verir, sadece yağ oranı biraz daha yüksek olur.
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