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Japanese Food - Japanese Cooking - Japanese Recipe - Gyuniku-no-tataki
att. Recipe - Gyuniku-no-tataki

Gyuniku-no-tataki (Lightly Roasted Beef)

Ingredients (serves 4):
400 g (0.9 lb) chunk of round beef
1/2 tablespoon salad oil
1 tablespoon salt and pepper
1 1/2 tablespoon Japanese sake
1 1/2 tablespoon soy sauce
Radish sprouts for garnish

Time required: 1 hour

gyuniku-no-tataki
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Preparation:
1. Rub the meat with the salt and pepper and
set aside for 10 minutes.

gyuniku-no-tataki

gyuniku-no-tataki

Cooking directions:
2. Heat the oil in a pan and place the meat in it.

gyuniku-no-tataki

3. Over a high heat, fry the meat until its surface is evenly seared.

gyuniku-no-tataki



gyuniku-no-tataki

4. Add the sake and the soy sauce. Cover the pan with a lid and, over a low heat, roast the meat for 8 minutes. Please use a lid which does not touch the meat. (A bowl can be used instead.)

gyuniku-no-tataki



gyuniku-no-tataki

5. Remove the meat from the pan. Heat theremaining juice and sauce until the liquid thickens. Return the meat to the pan and thoroughly coat it in the sauce.

gyuniku-no-tataki

6. Remove the meat from the pan and leave it to cool for 20 minutes.

gyuniku-no-tataki

7. Slice the meat. Serve on a plate with the radish sprouts garnish.

gyuniku-no-tataki

Tips:
This Japanese-style roast beef is popular not only as a main dish but also as an appetizer served with drinks. Another recommendation is serving it salad style with your favorite vegetables and dressing. It is delicious when sliced as thinly as possible.

Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
 

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