{"id":48,"date":"2013-11-20T20:17:53","date_gmt":"2013-11-20T20:17:53","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=48"},"modified":"2013-11-20T20:18:56","modified_gmt":"2013-11-20T20:18:56","slug":"beef-tataki-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/beef-tataki-recipe\/","title":{"rendered":"Beef Tataki Recipe"},"content":{"rendered":"<h2 style=\"text-align: center;\"><strong>Beef Tataki \u2013 Japanese marinated grilled flame seared beef fillet, Asian marinade, with watercress and daikon<\/strong><\/h2>\n<p style=\"text-align: center;\"><strong><em>From the hotel\u2019s rooftop garden \u2013 watercress<\/em><\/strong><\/p>\n<p style=\"text-align: center;\"><strong>By Upper Eastside Hotel executive chef, Simon Kemp<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"uppereastsidehotel\" alt=\"upper eastside hotel\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2012\/05\/uppereastsidehotel-300x277.jpg\" width=\"300\" height=\"277\" \/><\/p>\n<p>Serves 4 starter sized portions<\/p>\n<p><strong>Watercress salad<\/strong><\/p>\n<ul>\n<li>200g organic watercress, washed<\/li>\n<li>1 small daikon (Japanese Radish), finely shredded or grated<\/li>\n<li>2 Tablespoons rice wine vinegar<\/li>\n<li>1 teaspoon toasted sesame seeds<\/li>\n<\/ul>\n<p><strong>Beef<\/strong><\/p>\n<ul>\n<li>500g trimmed beef fillet<\/li>\n<li>80ml soy sauce<\/li>\n<li>20ml rice wine vinegar<\/li>\n<li>20ml mirin<\/li>\n<li>40ml castor sugar<\/li>\n<li>1\/2 tsp sesame oil<\/li>\n<li>20ml canola oil<\/li>\n<li>Sea salt and cracked black pepper<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Trim the fillet into two rolls, season with the salt and pepper and grill in a hot griddle pan. Grill until your preference \u2013 rare or medium rare.<\/li>\n<li>Remove and allow to cool. Place in a plastic bag with the marinade and allow to marinade for four hours or overnight.<\/li>\n<li>Arrange the watercress and shredded daikon, drizzle with a little rice wine vinegar and toasted sesame seeds.<\/li>\n<li>Remove the beef from the marinade and thinly slice. Arrange over the watercress and daikon and drizzle with a little extra marinade.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Beef Tataki \u2013 Japanese marinated grilled flame seared beef fillet, Asian marinade, with watercress and daikon From the hotel\u2019s rooftop garden \u2013 watercress By Upper Eastside Hotel executive chef, Simon Kemp Serves 4 starter sized portions Watercress salad 200g organic watercress, washed 1 small daikon (Japanese Radish), finely shredded or grated 2 Tablespoons rice wine&#8230;<\/p>\n","protected":false},"author":1,"featured_media":49,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-48","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beef Tataki Recipe - 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