For ➍ 1 kg beef
shichimi togarashi
salt
for the yogurt sauce:
125 g sunflower oil
45 g egg white
30 g sushi vinegar
5 g yuzu (or lime) juice
50 g yogurt
10 chives
Sprinkle the beef with the shichimi spices and salt. Marinate in the refrigerator for 1 h.
Fry the meat nicely brown in a little oil.
Cook the roast in the oven at 120°C until it has a core temperature of 46°C. Use a thermometer. Allow it to cool.
When the roast beef is cold, cut into thin slices.
For the yoghurt sauce, in a blender mix the egg white with the sushi vinegar, yuzu juice and yogurt.
Then pour in a thin stream oil there, so you get a thick cream.
Cut the chives very finely and mix it with the yoghurt sauce.
Serve the meat with yogurt sauce.
Fry the meat nicely brown in a little oil.
Cook the roast in the oven at 120°C until it has a core temperature of 46°C. Use a thermometer. Allow it to cool.
When the roast beef is cold, cut into thin slices.
For the yoghurt sauce, in a blender mix the egg white with the sushi vinegar, yuzu juice and yogurt.
Then pour in a thin stream oil there, so you get a thick cream.
Cut the chives very finely and mix it with the yoghurt sauce.
Serve the meat with yogurt sauce.
The shichimi togarashi ('seven flavours pepper') originates from Japan. It was created in the 17th century by herb dealers in Tokyo. It is also called nana-iro tõgarashi or yagenbori, as with most spice mixes everyone has there own version and the ingredients may vary. It might include red chillies, orange peel, black sesame seeds, white sesame seeds, sansho pepper, ginger and nori. It might be used as a rub marinate, as in this recipe, or added to stews and noodles.
