4
Tataki of veal rump
> 60 minutes
veal rump
*
frying
Preparation
Take the meat an hour before preparation out of the fridge to come to room temperature.
Heat up the sushi vinegar with the curcuma and poor over the carrots and beansprouts in a bowl and mix in the shallots. Set aside in the fridge.
Mix all ingredients for the marinade and season with pepper and salt.
Panfry the rump in a splash of sesame oil on high heat, sear all sides and marinate (preferably vacuum if you have a vacuum machine) for 4-6 hours.
For serving mix the iceberg lettuce with the carrots and beansprouts and dress on the plates. Cut the rump in thin slices and layer up on the salad, garnish with sweet-sour cucumber and radish, sesame seeds and microgreens.
Deepfry a handful of glass noodles in 180°C (356°F) oil for a few seconds, strain, sprinkle with salt lightly and garnish the sides of the meat.
Japanese delight!
Ingredients:
- 400 gr veal rump
- 1 dl sushi vinegar
- 1 tsp Curcuma
- 1/2 Shallot diced
- 50 gr Carrot julienne
- 50 gr Beansprouts
- 50 gr Iceberg lettuce julienne
For the marinade:
- 20 gr shallots sliced thin
- 20 gr rice vinegar
- 50 gr sesame oil
- 20 gr fish sauce
- 30 gr soy sauce
- 20 gr lime juice
- 30 gr Japanese mandarin juice (or orange if not available)
- 20 gr honey
- Fresh ground peper, salt
- Glass noodles
- Small radishes and cucumber sliced thin sweet/sour marinated
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