Tosa Akaushi tataki
COOKING INGREDIENTS
FREE
Ingredients
- Serves 1
- Cost: ¥700
- Cooking time: 30 min
- Cooks: 1
- Tosa Akaushi tataki
Tosa Akaushi leg meat
50 g
Small eggplant
1
Small turnip
1/4
Cherry tomato
1
Olive oil
150 ml
Pomelo bowl
1
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COMMENT
This is the palate-cleanser course from Kochi's New Year cuisine. Tosa Akaushi Tataki pairs Tosa's own breed of Japanese red beef, buntan citrus, and olive oil to superb effect. I use inside round that has been aged for two months, and it's important to slice it as thinly as possible to bring out the best texture.
Beyond the nationally famous seared bonito, I wanted to introduce more of Kochi's charm, so I devised these updated dishes for the year-end and New Year season. While carrying on Tosa's distinctive tradition of 'okyaku' culture, I changed the seasonings and cooking methods so that everyone from children to the elderly can enjoy them.
Method
Method
●For the Tosa Akaushi tataki: cut the pomelo into a vessel shape.
Score the small eggplant chasen-giri style and simmer it in all-purpose dashi. Cut the small turnip into quarters as comb-cut wedges and soak it in water. Cut the cherry tomatoes in half into rounds.
Season the leg meat with salt and pepper and sear it over an open flame.
Break the pomelo flesh into segments and mix it with 20 cc of olive oil and 1 g of salt.
Cut the leg meat into appropriate pieces, arrange the vegetables in the pomelo vessel, and top with the pomelo segments to finish.
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