Eagles Nest Ranch Wagyu Beef Tataki Roll* Recipe
Horseradish Crema, Tempura Asparagus, Scallion, Cherry Blossom Shoyu Reduction (Milk, Soy, Wheat)
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Ingredients
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Wagyu Beef Tataki
Horseradish Crema
Tempura Asparagus
Scallion
Cherry Blossom Shoyu Reduction
Method
Wagyu Beef Tataki
- 1
Prepare the Wagyu Beef
Season the Wagyu beef sirloin with salt and black pepper on all sides. Heat sesame oil in a skillet over high heat until it is shimmering.
- 2
Sear the Beef
Sear the beef for about 30 seconds on each side, just until it develops a crust. Remove from heat and let it cool. Once cooled, wrap in plastic wrap and refrigerate for at least 1 hour.
- 3
Slice the Beef
After chilling, remove the beef from the fridge and slice it thinly against the grain.
Horseradish Crema
- 4
Make the Horseradish Crema
In a bowl, mix together sour cream, prepared horseradish, lemon juice, and salt to taste. Adjust seasoning as needed.
Tempura Asparagus
- 5
Prepare the Batter
In a mixing bowl, combine all-purpose flour and cold water. Whisk until smooth but slightly lumpy.
- 6
Fry the Asparagus
Heat vegetable oil in a deep pan to 350°F (175°C). Dip each asparagus spear into the batter and carefully place in the hot oil. Fry for about 2-3 minutes, or until golden brown. Remove and drain on paper towels.
Scallion
- 7
Prepare the Scallions
Wash and trim the scallions, cutting them into thin slices. Set aside for garnish.
Cherry Blossom Shoyu Reduction
- 8
Make the Shoyu Reduction
In a saucepan, combine soy sauce, mirin, brown sugar, and water. Bring to a boil over medium heat, then reduce heat and simmer until reduced by half, about 10 minutes. Allow to cool slightly.
