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- 2016/05/11
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Japanese Beef, Daikon And Cucumber Salad
レシピ
材料・調味料 (1 人分)
- 700g-piece lean beef eye fillet, trimmed of excess fat and sinew 2 tablespoons mirin* 1 tablespoon dark soy sauce 1 small daikon* (400g), peeled, shaved into ribbons using a vegetable peeler 1 Lebanese cucumber, halved lengthways, thickly sliced on the diagonal 2/3 cup mint leaves 2 cups mizuna* or wild rocket leaves Japanese dressing 2 tablespoons light soy sauce 2 tablespoons rice vinegar 1 teaspoon mirin* 1 teaspoon sesame oil
作り方
- 1
- Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
2 Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
- 2
- Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss. Top daikon with beef salad and drizzle with extra dressing.
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もぐもぐ! (10)
いま人気のレシピと料理写真
