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Marinated beef fillet shashimi with yuzo kosho and roasted white cabbage
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 190
  • Fat about 5g
  • Carbohydrates about 9g
  • Protein about 24g
This is needed
This is needed for 4 people
Beef fillet sashimi
  • 400 g beef tenderloin, cut into strips 3 mm thick and 2 cm wide
  • 1 tbsp cane sugar
  • 0.5 organic lemon, grated zest and the juice
  • 1.5 tbsp Fine Food Marushima Shoyu
  • 0.5 cm ginger, grated
  • 1 garlic clove, squeezed
  • 1 tbsp dark sesame oil
White cabbage
  • 400 g white cabbage, cut into approx. 2 cm thick carvings
  • 0.25 tsp yuzukosho (japanese citrus-chilli paste)
  • 1 dl beef bouillon
  • 1 tsp miso paste
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And that's how it's done
And that's how it's done
Beef fillet sashimi
Divide the beef fillet onto plates. Combine the lemon zest and juice in small pan with the sugar, soy sauce, ginger, garlic and oil. Gently warm the marinade, pour over the beef fillet and marinate at room temperature for approx. 15 mins.
White cabbage
Heat a non-stick frying pan and toast the white cabbage for approx. 2 mins. each side. Combine the stock, miso paste and yuzu kosho, pour over the cabbage, bring to the boil and marinate over a low heat for approx. 10 mins. Plate up the cabbage with the sashimi. Goes well with toasted slices of white bread.

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