Yakitori Style Beef

7 May

Written By Mike Reid

Serves 1-2

Time 15 minutes plus marinating

500g wagyu sirloin beef or a well-marbled fillet

2 tbsp miso paste

1 lemon, zest

For Emulsion

2 egg yolks

1 tsp Dijon mustard

1 tbsp rice vinegar

2 tbsp yuzu juice

½ tbsp white sesame paste

200ml rapeseed oil

50ml extra virgin olive oil

1 tbsp furikake

Slice your beef thin, as if cutting for a sashimi. Once all the beef is sliced rebuild it in the same shape back on the metal skewers.

Marinate it with your miso. Leave for about an hour no more than 4 as the miso will draw out moisture in your beef.

To make your emulsion, blend the egg yolks, mustard, vinegar and yuzu juice before slowly adding your oil and season to taste.

Cook on a grill pan over medium heat and keep turning the skewers until evenly cooked on all sides.

Plate up.

Mike Reid

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