Japanese-style rare roast beef

Name: Japanese-style rare roast beef
Yield: 5 people
Cuisine: British
Ingredients: 1 kg beef block (rump recommended); 160 ml rice wine; 30 g unrefined sugar; 80 ml soy sauce; 5 g grated garlic; 5 g grated ginger

Hurry @hurry

Bristol, England, United Kingdom

A very popular Japanese izakaya dish where only the surface of the meat is grilled and the inside is raw and the beef is enjoyed raw. This dish is similar to carpaccio.

Hurry @hurry

Bristol, England, United Kingdom

A very popular Japanese izakaya dish where only the surface of the meat is grilled and the inside is raw and the beef is enjoyed raw. This dish is similar to carpaccio.

Saved

Ingredients

5 people

1 kgbeef block (rump recommended)
Sauce
160 mlrice wine
30 gunrefined sugar
80 mlsoy sauce
5 ggrated garlic
5 ggrated ginger

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Steps

1

Get a good, fresh beef block. Trim off any off-coloured parts.
2

Mix all the sauce ingredients and bring to a boil in a saucepan to remove the alcohol.
3

Cut out the meat into quartered pieces, 5 cm square on the small side, so that the fibre direction of the meat is on the long side.
4

Heat a frying pan over high heat and brown the meat on all six sides, starting with the fat side. Cook the fatty side longer to make it crispy.
5

Marinate the meat in the sauce and chill in the fridge or freezer.
6

After marinating in the sauce for 30 minutes, slice the meat thinly to break up the fibres.
7

Put it on a plate, pour over the sauce and you're done!
This one with onion slices, spring onions and garlic chips.
8

This sauce has egg yolks mixed in!