Gyuniku Sashimi (Japanese Steak Tartare)


Gyuniku Sashimi (Japanese Steak Tartare)

That’s mainly because the process of grinding can introduce potentially harmful bacteria on the meat surface into the ground meat. … That also means raw meat delights, such as steak tartare or beef carpaccio, are not considered safe, especially for people who are at higher risk of food poisoning


1 1/2 lb filet mignon
      2 tb soy sauce
      1 tb mirin
      1 tb lemon juice
      2 ts ginger  grated
      1    clove garlic  minced
      1    green onion thinly sliced
      1    fresh cracked black pepper
      1    lettuce leaves  for garnish
      1    6 inch  daikon  grated


Procedures: Sear meat in a heavy skillet. Plunge into very cold water until
chilled. Pat dry and set aside. In a medium bowl, combine soy sauce,
mirin, lemon juice, ginger, garlic, onion (reserve a few pieces for
later), and pepper. Marinate meat in mixture for several hours (up to
overnight), turning frequently.

Cut meat into very thin slices, arrange on a chilled,
lettuce-garnished serving plate, and drizzle with marinade. Peel daikon and
grate to a fine pulp. Put daikon in a separate serving
bowl near the beef, and add reserved onion pieces to garnish. Serve
beef chilled, with daikon as a topping.

Notes: Adapted from S. F. Slack, “Japanese Cooking for the American

Please understand that this dish may represent a health risk, as the beef
is mostly raw on the inside. Please take responsibility to keep the
dish cold, use the finest quality beef possible, and notify your
guests of any potential health hazards.

Keywords: Gyuniku Sashimi (Japanese Steak Tartare)

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