Raising the Steaks


Raising the Steaks

Recipe by Chef Mark Apsey, Kikkkoman Masters 2016 Runner Up

  • Serves4

Ingredients

Dashi Stock - Pre made stock

  • 20g Kombu
  • 20g Bonito Flakes
  • 20g Dried Shiitake Mushrooms
  • 1000g Water

Marinated Beef - Pre Marinated for 48 Hours

  • 400g 45 Day Salt Chamber Aged Beef Fillet
  • 15g 8 Year Aged Balsamic Vinegar
  • 60g Kikkoman Soy Sauce
  • 40g Kecap Manis
  • 2 Garlic cloves

Cured Egg Yolk

  • 4 Egg Yolks
  • 40g Kikkoman Soy Sauce

Seaweed Powder

  • 30g Nori Seaweed
  • 20g MSK Malt Vinegar Powder
  • 2g Maldon Sea Salt

Wasabi Crumble

  • 45g Butter
  • 30g Demerara Sugar
  • 15g Wasabi Paste
  • 30g Plain Flour
  • 50g Jumbo Oats
  • 1g Sea Salt
  • 1g Baking Powder
  • 5g Pine Nuts

Pickled Turnip

  • 50g Chardonnay Vinegar
  • 100g Dashi Stock
  • 1g Sea Salt
  • 4 Large Baby Turnips, with stalk on

Toasted Sesame Seeds

  • 20g White Sesame Seeds
  • 20g Black Sesame Seeds

Edamame Beans

  • 100g Dashi
  • 100g Frozen Edamame Beans

Spring Onion

  • 2 Spring Onions

Cress

  • Wasabi Rocket Cress
  • 12 Oyster Flowers

Miso Paint

  • 10g White Miso Paste
  • 5g Kikkoman Soy Sauce
  • 15g Dashi Stock

Method

For the Dashi stock: Cut Kombu and shiitake into pieces. Mix all in a pan and soak for 2 hours. Bring to the boil over a medium heat and set aside to cool. Pass when cold.

For the Marinated Beef fillet: Trim the beef fillet and portion into 4. Microplane garlic and mix with liquids and vac pac with beef for 48 hours. Drain beef but do not rub off marinade. Cook over hot coals or griddle pan.

For the Cured Egg Yolk: Place a small amount of clingfilm over a cup and crack 1 yolk into the film, and add 10g of Kikkoman soy sauce. Tie at top with string. Repeat for the other egg yolks. Cook in a 64ºc water bath for 45 minutes. Drain away soy and serve immediately.

For the Seaweed Powder: Blend all in a spice grinder and pass through a sieve.

For the Wasabi Crumble: Beat butter, sugar and wasabi until smooth. Fold in remaining dry ingredients and roll out to 0.5cm thick. Cook in the oven on 160ºc until golden brown. Allow to cool and crumble.

For the Pickled Turnips: Peel Baby turnips and slice with the mandolin. Bring vinegar, stock and sugar to the boil and drop in turnip slices. Remove from heat and allow to cool.

For the Toasted Sesame Seeds: Toast seeds in a hot pan until white seeds turn golden. Turn out onto absorbent paper to absorb excess oil.

For the Edamame Beans: Bring Dashi to the boil and drop in beans. Simmer for 1 minute before draining.

For the Spring Onion: Clean and slice onions on an angle. Run under cold water for 2 minutes, and store in ice water.

For the Cress: Pick accordingly.

For the Miso Paint: Mix all together until smooth and pass through a sieve. Paint onto the plate.


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