Master Sushi Chef Hiroyuki Terada shows you how to make our Beef Tataki. Sorry we didn't get into too many details as this was done at a private residence for a catered event. The most important thing is that you must use a high quality piece of beef such as beef tenderloin, and your cooking surface must be extremely hot. For obvious reasons, the higher quality of beef is used so it's tender with little to no veins, and no marbling since it is served mostly raw. The hot surface assures you that you can sear the edges and seal in the flavor and freshness as well. Using a piece of strip loin is also possible, but with more marbling, your guests may not like the taste especially since it's very rare. Lightly salt and pepper each side for taste. For the Thai sauce, we use a combination of coconut milk, Tum Yum sauce, Sriracha and Tabasco sauces. Adjust the hot sauces for your taste. For your underlying vegetables, use spring mix or arugula. NoVe Kitchen & Bar1750 N. Bayshore DriveMiami, FL 33132phone: 305-577-8200facebook: NoVe Kitchen and Barinstagram: NoVe Kitchen and Bartwitter: NoVe Kitchen and Barwebsite: www.novekitchen.comemail:
[email protected]Menu: http://www.novesushimiami.com/wp-content/uploads/2014/02/NoVe-Menu-Winter-Spring-2014.pdf
