Roast Beef Style Beef Tataki Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home. In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home. In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN Roast Beef-Style Beef Tataki Share its first Cooksnap! I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home. In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home. In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN Ingredients 2 servings 300 grams Beef round 1 tsp ◎Salt 1 ◎Garlic powder 1 ◎Coarsely ground pepper 1 tsp Vegetable oil 300 grams Beef round 1 tsp ◎Salt 1 ◎Garlic powder 1 ◎Coarsely ground pepper 1 tsp Vegetable oil Cooking Instructions 1 Thoroughly rub the ingredients marked ◎ into the beef round. Heat oil in a pan, and brown the meat on all sides. 2 Cover the meat with aluminum foil, and steam over low heat for about 10 minutes (or cover the pan with a lid). 3 Let the meat cool slightly in a shallow container or plate, then wrap in foil and chill in the fridge. Slice thinly when you are ready to serve. 4 [Sauce] Combine 3 tablespoons soy sauce, 1 tablespoon each of vinegar and lemon juice, 1 tablespoon grated onion, and 1 teaspoon grated ginger. 5 This can be eaten with sliced onions or radish sprouts. 1 Thoroughly rub the ingredients marked ◎ into the beef round. Heat oil in a pan, and brown the meat on all sides. 1 Thoroughly rub the ingredients marked ◎ into the beef round. Heat oil in a pan, and brown the meat on all sides. 2 Cover the meat with aluminum foil, and steam over low heat for about 10 minutes (or cover the pan with a lid). 2 Cover the meat with aluminum foil, and steam over low heat for about 10 minutes (or cover the pan with a lid). 3 Let the meat cool slightly in a shallow container or plate, then wrap in foil and chill in the fridge. Slice thinly when you are ready to serve. 3 Let the meat cool slightly in a shallow container or plate, then wrap in foil and chill in the fridge. Slice thinly when you are ready to serve. 4 [Sauce] Combine 3 tablespoons soy sauce, 1 tablespoon each of vinegar and lemon juice, 1 tablespoon grated onion, and 1 teaspoon grated ginger. 4 [Sauce] Combine 3 tablespoons soy sauce, 1 tablespoon each of vinegar and lemon juice, 1 tablespoon grated onion, and 1 teaspoon grated ginger. 5 This can be eaten with sliced onions or radish sprouts. 5 This can be eaten with sliced onions or radish sprouts. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 13, 2013 08:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Roast Beef Roast Beef I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat. If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat. Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK cookpad.japan Authentic Roast Beef Authentic Roast Beef This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day. I recommend using a lean cut rather than a marbled cut for roast beef. If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil. For 2 to 3 servings. Recipe by Maria358 cookpad.japan Traditional Roast Beef Traditional Roast Beef When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan. Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron cookpad.japan Roast beef Roast beef I love cooking roast beef dinners just warms up the house and the smell is beautiful having your mouth watering lol enjoy ! shawntae Delicious Roast Beef Delicious Roast Beef I made this to entertain my in-laws. Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.) Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi cookpad.japan Roast Beef Roast Beef I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat. If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat. Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK cookpad.japan Roast Beef Roast Beef I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat. If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat. Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK cookpad.japan Authentic Roast Beef Authentic Roast Beef This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day. I recommend using a lean cut rather than a marbled cut for roast beef. If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil. For 2 to 3 servings. Recipe by Maria358 cookpad.japan Authentic Roast Beef Authentic Roast Beef This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day. I recommend using a lean cut rather than a marbled cut for roast beef. If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil. For 2 to 3 servings. Recipe by Maria358 cookpad.japan Traditional Roast Beef Traditional Roast Beef When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan. Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron cookpad.japan Traditional Roast Beef Traditional Roast Beef When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan. Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron cookpad.japan Roast beef Roast beef I love cooking roast beef dinners just warms up the house and the smell is beautiful having your mouth watering lol enjoy ! shawntae Roast beef Roast beef I love cooking roast beef dinners just warms up the house and the smell is beautiful having your mouth watering lol enjoy ! shawntae Delicious Roast Beef Delicious Roast Beef I made this to entertain my in-laws. Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.) Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi cookpad.japan Delicious Roast Beef Delicious Roast Beef I made this to entertain my in-laws. Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.) Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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