Wafu Roast Beef with Fuji Apple-Soy Vinaigrette (Yakimono)
This is the second of three samplers prepared by Japanese chef Jimmy Ishii. This dish features thinly-sliced beef, which has been marinated and slightly cooked to "rare."
Ingredients
- Yakimono: Wafu Roast Beef with Fuji Apple-Soy Vinaigrette
- Fuji apple (Asian pear-apple) - 1
- Soy - 1 tablespoon
- Rice Wine Vinegar - 2 tablespoons
- Peanut Oil - 1/4 cup
- Prime strip steak - Two, 4-inch squares, trimmed of all visible fat
- Peanut oil for frying
- Onion sprouts - 1/2 cup, or 12 chives
- Fuji Apple-Soy Vinaigrette
- Fuji apple (Asian pear-apple) - 1
- Soy - 1 tablespoon
- Rice Wine Vinegar - 2 tablespoons
- Peanut Oil - 1/4 cup
- Prime strip steak - two, 4-inch squares, trimmed of all visible fat
- Peanut oil for frying
- Onion sprouts - 1/2 cup, or 12 chives
Instructions
To make the wafu roast beef: Peel and core the apple; cut into pieces. Combine with the soy, vinegar, and oil in a blender or processor and process until combined. Set aside 2 tablespoons of marinade; place the rest in a zipper plastic bag. Heat the peanut oil in a saute pan or skillet over high heat. Sear the beef on all sides. Remove the beef and place it in the plastic bag with the marinade. Press out the air and seal the bag. Put the bag in 170 F water for 10 minutes. Remove and slice into thin slices; it should be rare in the center. Make a nest of onion sprouts or chives in two shallow bowls. Fan half the beef slices on each. Place a small cup of the reserved marinade on the side.
Fuji Apple-Soy Vinaigrette
To make the wafu roast beef: Peel and core the apple; cut into pieces. Combine with the soy, vinegar, and oil in a blender or processor and process until combined. Set aside 2 tablespoons of marinade; place the rest in a zipper plastic bag. Heat the peanut oil in a saute pan or skillet over high heat. Sear the beef on all sides. Remove the beef and place it in the plastic bag with the marinade. Press out the air and seal the bag. Put the bag in 170 F water for 10 minutes. Remove and slice into thin slices; it should be rare in the center. Make a nest of onion sprouts or chives in two shallow bowls. Fan half the beef slices on each. Place a small cup of the reserved marinade on the side.
