{"id":14625,"date":"2017-05-26T12:11:22","date_gmt":"2017-05-26T11:11:22","guid":{"rendered":"https:\/\/www.insidejapantours.com\/blog\/?p=14625"},"modified":"2017-05-19T17:53:01","modified_gmt":"2017-05-19T16:53:01","slug":"beef-fillet-tataki-scott-hallsworth","status":"publish","type":"post","link":"https:\/\/www.insidejapantours.com\/blog\/2017\/05\/26\/beef-fillet-tataki-scott-hallsworth\/","title":{"rendered":"Beef fillet tataki recipe from Scott Hallsworth"},"content":{"rendered":"<h4>Like this post? Help us by sharing it!<\/h4><ul class=\"wpfai-list\"><li class=\"wpfai-list-item facebook\">\r\n      <a href=\"http:\/\/www.facebook.com\/sharer.php?u=http%3A%2F%2Fwww.insidejapantours.com%2Fblog%2Fwp-json%2Fwp%2Fv2%2Fposts%2F14625&amp;t=\" title=\"Facebook\" class=\"wpfai-facebook wpfai-link wpfainw\">\r\n        <span class=\"fa-stack fa-lg\">\r\n          <i class=\"fa fa-square fa-stack-2x\"><\/i>\r\n          <i class=\"fa fa-facebook fa-stack-1x fa-inverse\"><\/i>\r\n        <\/span>\r\n      <\/a>\r\n    <\/li><li class=\"wpfai-list-item twitter\">\r\n      <a href=\"http:\/\/twitter.com\/share?text=&url=http%3A%2F%2Fwww.insidejapantours.com%2Fblog%2Fwp-json%2Fwp%2Fv2%2Fposts%2F14625\" title=\"Twitter\" class=\"wpfai-twitter wpfai-link wpfainw\">\r\n        <span class=\"fa-stack fa-lg\">\r\n          <i class=\"fa fa-square fa-stack-2x\"><\/i>\r\n          <i class=\"fa fa-twitter fa-stack-1x fa-inverse\"><\/i>\r\n        <\/span>\r\n      <\/a>\r\n    <\/li><li class=\"wpfai-list-item pinterest\">\r\n      <a href=\"http:\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fwww.insidejapantours.com%2Fblog%2Fwp-json%2Fwp%2Fv2%2Fposts%2F14625&amp;description=&amp;media=\" title=\"Pinterest\" class=\"wpfai-pinterest wpfai-link wpfainw\">\r\n        <span class=\"fa-stack fa-lg\">\r\n          <i class=\"fa fa-square fa-stack-2x\"><\/i>\r\n          <i class=\"fa fa-pinterest fa-stack-1x fa-inverse\"><\/i>\r\n        <\/span>\r\n      <\/a>\r\n    <\/li><li class=\"wpfai-list-item linkedin\">\r\n      <a href=\"http:\/\/linkedin.com\/shareArticle?mini=true&amp;url=http%3A%2F%2Fwww.insidejapantours.com%2Fblog%2Fwp-json%2Fwp%2Fv2%2Fposts%2F14625&amp;title=\" title=\"Linked In\" class=\"wpfai-linkedin wpfai-link wpfainw\">\r\n        <span class=\"fa-stack fa-lg\">\r\n          <i class=\"fa fa-square fa-stack-2x\"><\/i>\r\n          <i class=\"fa fa-linkedin fa-stack-1x fa-inverse\"><\/i>\r\n        <\/span>\r\n      <\/a>\r\n    <\/li><li class=\"wpfai-list-item envelope\">\r\n      <a href=\"mailto:?subject=&amp;body=http%3A%2F%2Fwww.insidejapantours.com%2Fblog%2Fwp-json%2Fwp%2Fv2%2Fposts%2F14625%20-%20\" title=\"E-Mail\" class=\"wpfai-envelope wpfai-link wpfainw\">\r\n        <span class=\"fa-stack fa-lg\">\r\n          <i class=\"fa fa-square fa-stack-2x\"><\/i>\r\n          <i class=\"fa fa-envelope fa-stack-1x fa-inverse\"><\/i>\r\n        <\/span>\r\n      <\/a>\r\n    <\/li><li class=\"wpfai-list-item stumbleupon\">\r\n      <a href=\"http:\/\/www.stumbleupon.com\/submit?url=http%3A%2F%2Fwww.insidejapantours.com%2Fblog%2Fwp-json%2Fwp%2Fv2%2Fposts%2F14625\" title=\"Stumble Upon\" class=\"wpfai-stumbleupon wpfai-link wpfainw\">\r\n        <span class=\"fa-stack fa-lg\">\r\n          <i class=\"fa fa-square fa-stack-2x\"><\/i>\r\n          <i class=\"fa fa-stumbleupon fa-stack-1x fa-inverse\"><\/i>\r\n        <\/span>\r\n      <\/a>\r\n    <\/li><li class=\"wpfai-list-item reddit\">\r\n      <a href=\"http:\/\/www.reddit.com\/submit?url=http%3A%2F%2Fwww.insidejapantours.com%2Fblog%2Fwp-json%2Fwp%2Fv2%2Fposts%2F14625\" title=\"Reddit\" class=\"wpfai-reddit wpfai-link wpfainw\">\r\n        <span class=\"fa-stack fa-lg\">\r\n          <i class=\"fa fa-square fa-stack-2x\"><\/i>\r\n          <i class=\"fa fa-reddit fa-stack-1x fa-inverse\"><\/i>\r\n        <\/span>\r\n      <\/a>\r\n    <\/li><\/ul><p>After six years as head chef at London&#8217;s premier Japanese restaurant, <em>Nobu<\/em>, and five years at the <em>Mirai<\/em> restaurant in Dubai, Scott Hallsworth turned his attention to Japanese\u00a0&#8220;junk food&#8221;, launching\u00a0<em>Kurobuta<\/em> in London as an ode to the Japanese <em>izakaya<\/em>\u00a0(Japanese gastropub)<em>.<\/em>\u00a0Now wildly popular, he is committing some of his favourite recipes to paper with his new\u00a0book\u00a0<em>Junk Food Japan<\/em>.<br \/>\n<!--more--><\/p>\n<h1>Beef fillet tataki<\/h1>\n<p>When I first came up with beef fillet <em>tataki<\/em> as a special at <em>Nobu<\/em>, I was hungry for steak and chips. (I still am, nothing\u2019s changed, it\u2019s my number 1 comfort food, I reckon I\u2019d be able to happily eat it every day, forever.) So, it\u2019s not quite steak and chips, but as far as steak sashimi goes, it\u2019s great. How could you go wrong? Easily\u2026 It\u2019s a cold dish so bump up the seasoning on your beef.<\/p>\n<p>When I say sear it on a scorching hot surface, I mean so hot it\u2019s about to combust! Don\u2019t burn your garlic, keep the colour light. Get it right and you\u2019ll wonder why you\u2019d ever bother cooking beef fillet.<\/p>\n<h2>SERVES 2 AS PART OF A MULTI-COURSE MENU<\/h2>\n<ul>\n<li>1 x 100g beef fillet, any suspicious sinew removed<\/li>\n<li>grapeseed oil, to drizzle<\/li>\n<li>2 spring onions, chopped, to serve<\/li>\n<li>sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<h2>For the onion ponzu<\/h2>\n<ul>\n<li>\u00bd small white onion, finely diced<\/li>\n<li>\u00bc teaspoon garlic pur\u00e9e<\/li>\n<li>35ml ponzu sauce (see page 247)<\/li>\n<li>40ml grapeseed oil<\/li>\n<\/ul>\n<h2>For the garlic crisps<\/h2>\n<ul>\n<li>5 garlic cloves<\/li>\n<li>cold milk, enough to cover the cloves in the pan<\/li>\n<li>rapeseed oil, for deep-frying<\/li>\n<\/ul>\n<h2>Method<\/h2>\n<p>1. To make the onion ponzu, combine the onion, garlic and ponzu. Mix well with a fork and then slowly pour in the oil. Keep in the fridge, where it will be good for a few days and lack-lustre for a further 2\u20133 days. After that, feed it to that imaginary dog that keeps on howling outside your window late at night.<\/p>\n<p>2. To make the garlic crisps, take the nice plump cloves of garlic and slice them thinly, lengthways, on a mandoline. When you have a nice big pile of them, place in a pan, cover with the milk, then place on the hob and bring to the boil. Remove from the heat immediately, strain away the milk and gently rinse the garlic slices under cold running water until all of the milk is washed away. Allow the slices to dry off completely on kitchen paper.<\/p>\n<p>3. In a large pan, add enough oil for deep-frying. Heat the oil to 140\u00b0C\/275\u00b0F, and fry the garlic in small batches for around 2 minutes until golden. Drain well and leave in a warm, dry place to keep them crunchy.<\/p>\n<p>4. Next, move onto the beef. <em>Tataki<\/em> is all about searing the beef as fast and hot as you can before the heat starts to cook the internal flesh. You want a smoky, barbecue scorching to happen.<\/p>\n<p>5. Heat a cast-iron barbecue plate, heavy-based frying pan or even your prized cake rack over a very high flame \u2013 as hot as you can get it. This may also cause you some frustration: the cake rack will buckle, it will burn and change colour and you will hate me on baking day, but today you will relish the flame!<\/p>\n<p>6. Season the beef with plenty of salt and pepper, press it in \u2013 don\u2019t be shy \u2013 give it a good push. Drizzle with a bit of grapeseed oil, then let it feel the flame \u2013 or the cast-iron surface for all you cake lovin\u2019 safe-ies. Get a nice dark brown colour on your beef, all over, then set aside to cool down. (Don\u2019t plunge it into water to stop the cooking, which is a common method in professional kitchens. The trouble with that is that it washes away all the flavour. Not cool.)<\/p>\n<p>7. Slice the beef as thinly as you like, then lay the slices on a plate that has a bit of rim \u2013 otherwise you\u2019ll have runny ponzu dripping all over the joint. Do a nice big line of the onion ponzu right over the top and another line of chopped spring onion, give a rather large lashing of those crunchy garlic bastards over the top, and then finish it off with a big squirt of ponzu.<\/p>\n<hr \/>\n<p>Recipe taken from Junk Food Japan by Scott Hallsworth, publishing by Absolute Press, \u00a326. Photography \u00a9 David Loftus<\/p>\n<hr \/>\n<p><strong>If Scott&#8217;s recipe left you hungry for Japan, how about a 13-night <a href=\"https:\/\/www.insidejapantours.com\/self-guided-japan-holidays\/i-gadc\/gastronomic-adventure\/\" target=\"_blank\" rel=\"noopener noreferrer\">Gastronomic Adventure<\/a>\u00a0in Japan? Roll your own sushi in Kyoto, dine at an <em>izakaya<\/em>, and find Scott-style Japanese junk food in Osaka.\u00a0\u00a0Email us at\u00a0<a href=\"mailto:info@insidejapantours.com\">info@insidejapantours.com<\/a> or call\u00a0<strong class=\"tel\">0117 370 9751 for more information.<\/strong><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-half-width wp-image-14634\" src=\"https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-720x540.jpg\" alt=\"Street food in Osaka, Japan\" width=\"720\" height=\"540\" srcset=\"https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-720x540.jpg 720w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-300x225.jpg 300w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-768x576.jpg 768w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-1024x768.jpg 1024w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-564x423.jpg 564w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-1200x900.jpg 1200w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-900x675.jpg 900w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-1440x1080.jpg 1440w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-390x293.jpg 390w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-780x585.jpg 780w, https:\/\/insidejapan.ams3.cdn.digitaloceanspaces.com\/blog\/wp-content\/uploads\/2017\/05\/IMG_1178-510x383.jpg 510w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/p>\n<h4>Like this post? 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Help us by sharing it! After six years as head chef at London&#8217;s premier Japanese restaurant, Nobu, and five years at the Mirai restaurant in Dubai, Scott Hallsworth turned his attention to Japanese\u00a0&#8220;junk food&#8221;, launching\u00a0Kurobuta in London as an ode to the Japanese izakaya\u00a0(Japanese gastropub).\u00a0Now wildly popular, he is committing some of [&hellip;]<\/p>\n","protected":false},"author":65,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[2366],"tags":[3144,3147,3150],"class_list":["post-14625","post","type-post","status-publish","format-standard","hentry","category-japanese-food-and-drink","tag-beef-fillet-tataki","tag-scott-hallsworth","tag-junk-food-japan"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/posts\/14625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/users\/65"}],"replies":[{"embeddable":true,"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/comments?post=14625"}],"version-history":[{"count":5,"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/posts\/14625\/revisions"}],"predecessor-version":[{"id":14676,"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/posts\/14625\/revisions\/14676"}],"wp:attachment":[{"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/media?parent=14625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/categories?post=14625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.insidejapantours.com\/blog\/wp-json\/wp\/v2\/tags?post=14625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}