Atlas Masterclass

Beef Tataki, Cucumber & wakame salad, ponzu sauce

CLICK ON CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

 

INGREDIENTS‭:‬

Marinated eye fillet

Togarashi spice mix

Ponzu and Ginger dressing

Wakame (dried seaweed)

Rice

Sweet potato

Eggs (use 1/2 of supplied)

Cucumber

Wombok (use 1/2 of supplied)

 

YOU’LL NEED‭:‬ Medium saucepan, steamer with a lid, chopping board, knife, medium frying pan

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Soy, mushroom, seaweed, sesame, fish, gluten

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. To cook the sweet potato: Place a saucepan of water on to boil. Cut unpeeled sweet potato into 0.5cm slices. Place the sweet potato and egg in the steamer above the water for approximately 8 minutes

2. To cook the rice: Wash the rice three times to remove the starch then add to the pot of boiling water under the steamer. Boil for approximately 8 minutes or until cooked through.

3. To prepare the vegetables: Wash the vegetables. Slice the wombok thinly. Slice half the cucumber in matchstick sized pieces, the other half into rounds.

4. To cook the beef: Heat frying pan over a high heat. Remove beef for marinade, trim any silverskin if needed. Pour a little of your preferred oil in the pan. Cook beef, turning often to sear all sides. Cook to your preferred doneness (traditionally this dish is served quite rare). Remove beef and cooking liquid, set aside to rest.

5. To make the salad: Place the wakame in a bowl and cover with boiling water. Ensure the seaweed is completely submerged and let sit for 5 minutes. Remove from water and slice thinly. Mix cucumber sticks with wombok, and the Ponzu and ginger dressing. Add wakame when ready.

6. Getting ready to serve: Slice beef into 1cm thick pieces. Once rice is about 1 minute away, add the beef back into the frying pan over a medium heat to gently warm up each side. Remove sweet potato and egg from the steamer and strain the rice allowing the steam to evaporate.

7. To serve up: Arrange the beef, sweet potato and cucumber onto a serving plate. Drizzle with cooking juices. Top with salad and sprinkle a little togarashi over the top. Serve the rice in a separate bowl with the peeled steamed egg on top.

 

VEGETARIAN METHOD:

1. Prepare the eggplant: Cut the eggplant in half lengthways. Using the tip of a knife score flesh diagonally, making sure not to cut through the skin. Salt the eggplant lightly and let sit for 10 minutes. Preheat the oven to 190C.

2. To cook the sweet potato: Place a saucepan of water on to boil. Cut unpeeled sweet potato into 0.5cm slices. Place the sweet potato and egg in the steamer above the water for approximately 8 minutes

3. To cook the rice: Wash the rice three times to remove the starch then add to the pot of boiling water under the steamer. Boil for approximately 8 minutes or until cooked through.

3. To prepare the vegetables: Wash the vegetables. Slice the wombok thinly. Slice half the cucumber in matchstick sized pieces, the other half into rounds.

 4. Cook the eggplant: Wash eggplant halves and blot with paper, and drizzle with a little of your preferred oil. Place cut side down on prepared baking sheet, roast 15-20 minutes until skin begins to shrivel and flesh is soft. Carefully turn the eggplants over and spoon over all of the miso glaze. Roast 10 minutes or until glaze begins to bubble.

5. To make the salad: Place the wakame in a bowl and cover with boiling water. Ensure the seaweed is completely submerged and let sit for 5 minutes. Remove from water and slice thinly. Mix cucumber sticks with wombok, and the ponzu and ginger dressing. Add wakame when ready.

6. Getting ready to serve: Remove sweet potato and egg from the steamer and strain the rice allowing the steam to evaporate. Remove the eggplant from the oven.

7. To serve up: Arrange the sweet potato and cucumber onto a serving plate. Top with salad and eggplant, then sprinkle a little togarashi over the top. Serve the rice in a separate bowl  with the peeled steamed egg on top.

 

For downloadable pdf version, click here.