Quote:
Originally Posted by yuujirou
eh... get a good cut of beef... marinate in soy sauce, mirin and sake for a day or so...
cook to about medium rare, then slice thinly
get some lemon juice, orange juice, lime juice, katsuo-boshi, and some kombu. mix em all together and let sit for a few days in the fridge
get some daikon. remove the skin then grate down w/ a grater. strain the water out until you get a pure white pasty stuff. mix w/ sriracha (garlic chili sauce) until orange.
slice some scallions VERY finely, use about 3:1 green parts to white parts
get a bowl of rice, spread the beef over the rice, garnish w/ the daikon (momiji-oroshi) and scallions (negi) and top w/ a bit of ponzu, or serve the ponzu on the side as a dip sauce >.>''
simple enough?
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Simple enough, ty. But what is Katsuo-Boshi, Kombu, and Ponzu called in english?
EDIT: Oh yeah and which sushi resturaunt do you work in?