Togarashi-seared Beef Poke with Chilled Spicy Tomato Soup
Poke (po-kay) is traditionally a mix of raw diced fish, onions, limu (seaweed), and Hawaiian salt; however, this variation using sauteed beef is spicy and very good. If prepared in advance, the flavors have an even better chance to meld into a spicy and delicious dish. Prepared togarashi spice mix can be found in Asian markets, but a recipe to prepare your own is given.
Ingredients
- Togarashi Spice Mix
- Cayenne Pepper - 1-1/2 teaspoons
- Paprika - 1-1/2 teaspoons
- Red Pepper Flakes - 1 teaspoon
- Ground Pepper - 1 teaspoon
- White Sesame Seeds - 1 teaspoon, toasted (see Basics)
- Black Sesame Seeds - 1 teaspoon, toasted (see Basics)
- Cumin Seeds - 1 teaspoon, toasted (see Basics)
- Mustard Seeds - 1 teaspoon, toasted (see Basics)
- Beef sirloin - 1 pound, cut into 1/2-inch dice
- Peanut Oil - 2 tablespoons
- Maui or other sweet white onion - 1/2, diced
- Garlic Clove - 1, minced
- Tomato - 1, seeded and diced
- Minced fresh cilantro to taste
- Chili pepper water to taste (see Basics)
- Soy Sauce - 1 tablespoon
- Hawaiian or kosher salt - 1 teaspoon
- Patis fish sauce - 1 teaspoon
- Chilled Tomato Soup (recipe follows)
- Green Onions - 1, cut into julienne, including green tops for garnish
- Chilled Spicy Tomato Soup
- Olive Oil - 1/2 cup
- Maui or other sweet white onion - 1, cut into 1/2-inch dice
- Garlic Cloves - 2, coarsely chopped
- Vine-ripened Tomatoes - 4, cored and quartered
- Tarragon Vinegar - 1/2 cup
- Chili Pepper Water - 1-1/2 teaspoons (see Basics)
- Fish sauce - 3 tablespoons, preferably Tiparpos brand
Instructions
To make the togarashi spice mix: Grind all the spice mix ingredients together in a spice grinder,
Season the beef with the togarashi spice mix. In a saute pan or skillet over high heat, heat the oil and saute the beef until it is eared on the outside and rare on the inside, about 2 minutes. Remove the meat from the pan and refrigerate it for 1 hour. Add all the remaining ingredients except the soup and green onions to the seared beef and mix well. Adjust seasoning to taste.
To serve: Ladle one fourth of the tomato soup into each dish. Place a portion of the beef poke in the center of the soup and garnish with the green onions.
Chilled Spicy Tomato Soup
In a saucepan over medium heat, heat 1/4 cup of the oil and saute the onion and garlic until softened and translucent. Add the tomatoes and simmer 2 - 3 minutes, until all ingredients are tender. Put in a blender and puree. With the machine running, gradually add the remaining oil, then the vinegar, chili pepper water, and fish sauce. Cover and refrigerate 2 - 3 hours before serving.
