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  Added: Apr 10, 2007  •  Visited (351)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sliced Beef With Red - Pepper - And - Radish Garnish
(Tatsuta Age)
What You Need:
  • 12 fresh string beans
  • ¼ cup mirin (sweet sake), or substitute 3 tablespoons pale dry sherry
  • ¼ cup plus 2 teaspoons Japanese all purpose soy sauce
  • ¼ cup cornstarch
  • Vegetable oil
  • 1½ pounds boneless lean beef, preferably tenderloin or sirloin, sliced ¼ inch thick, and cut across the grain into 2- to 3-inch pieces

    GARNISH
  • A 3-inch section of daikon (Japanese white radish), peeled
  • 4 takano tjume (dried small whole red peppers)

    DIPPING SAUCE
  • 1½ cups ten tsuyu

  • How To Cook:
    1. At least 4 hours before making the tatsuta age, prepare the garnish. Cut off the tops of the red peppers and scoop out their seeds.

    2. With chopsticks or the tip of a sharp, pointed knife, pierce 4 holes in the flat side of the daikon. Insert a dried red pepper in each opening, forcing it in deep enough for its top to be level with the surface of the daikon.

    3. Let the stuffed daikon rest for 4 hours. By then, the daikon's moisture will have reconstituted the peppers, and the pepper flavor will have been absorbed by the daikon.

    4. Just before preparing tatsuta age, grate the pepper-studded daikon and divide it into 6 parts. Roll into 6 little balls and set them aside.

    5. Bring 1 cup of water to a boil in a small saucepan, and drop in the string beans. Return to the boil, then drain the beans in a sieve and run cold water over them to cool them quickly. Set aside.

    6. Combine the ¼ cup mirin (or sherry) and soy sauce in a deep mixing bowl. Then spread the cornstarch on a long sheet of wax paper.

    7. Have all the ingredients within easy reach.

    8. In a heavy skillet or casserole, heat the oil. A piece at a time, dip the meat into the mirin-and-soy-sauce mixture and turn it about to moisten it thoroughly. Then dip it lightly into the cornstarch and shake it vigorously to remove the excess.

    9. Fry 6 or 8 pieces at a time in the hot oil for 10 to 12 seconds, until the meat is a light golden brown. Drain the meat on paper towels and coat, fry and drain the remaining slices of meat similarly.

    10. Lay 6 string beans at a time in a slotted spoon, lower the spoon into the hot fat and hold it there for only 20 seconds. Then drain the fried beans on paper towels.

    11. Place equal portions of the meat on individual serving plates and garnish each plate with 2string beans and a ball of the grated daikon.

    12. Accompany the meat with small individual dishes of dipping sauce. The grated daikon is customarily mixed into the dipping sauce to taste.

    13. As part of a 5- or 7-course Japanese dinner, tatsuta age will serve 6. As a main course, it will serve 3.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Radish
    Dish » Main Courses

     





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