Keiko Urakawa Aussie Beef Ribeye Tataki Sushi - Three Ways
- Prep time 1Hr
- Cook time 20Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rib Eye
- Serves 5
Australian Beef Ribeye Steak Tataki Sushi in Three Flavours: Yuzu Miso, Sansho Miso, and Butter Soy Sauce
Ingredients
- Sushi rice (cooked and seasoned)
- 670g seaweed paper (nori)
- 2.5 sheets Kombu (kelp sheet)
- 5 large sheets burdock
- 3 stalks carrot (julienne)
- 1 medium courgette (julienne)
- 1 medium chive (sliced length ways)
- 1 bunch petit tomato (chop finely)
- 3g roasted sesame seeds (chop finely)
- 2 tbsp Sansho Miso
- 1 tbsp Yuzu Miso
- 2 tbsp Wasabi oil
- 1 tsp butter soy sauce
- 1 tbsp salt & pepper
- Soy sauce, sake (or water) splash to kelp sheet
- 500g Aussie Angus ribeye steak
Method
- Season with salt and pepper lightly around the beef, then cook lightly on all sides.
- Wrap with cling film and place into a plastic bag, then chill for 30 minutes.
- Julienne the burdock and carrot and cook with sugar and soy sauce.
- Prepare Yuzu miso by mixing Yuzu jam and white miso.
- Prepare butter soy sauce by mixing melted butter and soy sauce.
- Slice beef thinly and place between wet kelp sheets (use sake, soy sauce or water to wet the kelp) leave for 30 minutes.
- Slice courgette lengthways 5 times. Season lightly with salt.
- Make inside-out sushi rolls with the cooked burdock and carrot, sprinkle roasted sesame seeds on the rice side.
- Place beef slices around the sushi roll, then cut into 8 pieces. Put Yuzu miso as a topping.
- Make rectangular sushi balls and top with beef slices. Put three flavoured toppings, sansho miso and Wasabi oil.
