Thinly sliced beef top blade quickly seared on the outside and melt-in-your-mouth tender inside, brightened by zesty ponzu sauce and crisp fresh garnishes.
Ingredients
- 480 g beef top blade (misuji)
- 80 ml ponzu sauce
- 120 g daikon radish
- 1 piece spring white onion
- 2 cloves garlic clove
- 3 sprigs fresh scallion
- 15 g fresh ginger
- 1 tbsp high-oleic sunflower oil
- 1 tsp fleur de sel
- 1/2 tsp black Kampot peppercorns
Method
- Thinly slice the spring white onion and soak it in a bowl of ice water for 10 minutes to mellow its bite while keeping its crunch, then drain thoroughly.
- Peel and grate the daikon radish, then gently squeeze it between your palms to remove excess moisture. Finely grate the fresh ginger and thinly slice the fresh scallion.
- Thinly slice the garlic cloves into even chips. Pour the high-oleic sunflower oil into a skillet over low heat (about 140 °C), add the garlic slices, and gently fry for 2 to 3 minutes until golden brown and crisp under the spatula. Transfer to paper towels and reserve the infused oil in the skillet.
- Let the beef top blade (misuji) sit at room temperature for 15 minutes, then pat the surface thoroughly dry with paper towels. Generously season all sides with fleur de sel and coarsely crushed black Kampot peppercorns.
- Heat the skillet with the reserved oil over very high heat to about 220 °C, watching for the exact moment the oil begins to smoke lightly. Add the beef top blade (misuji) and sear each side vigorously for precisely 45 seconds (about 3 minutes total), until a deep caramelized brown crust forms while keeping the internal core below 30 °C so the center remains completely raw.
- Immediately plunge the seared beef into a bowl of ice water for 2 minutes to stop the residual heat completely. Remove the meat and pat dry thoroughly with paper towels, then let it rest for 5 minutes on a cutting board.
- Using a very sharp knife, slice the beef top blade (misuji) against the grain into even 3 to 4 mm thick slices. Fan the slices out across a chilled serving platter.
- Neatly arrange the drained spring white onion, grated daikon radish, fresh ginger, and fresh scallion alongside the meat. Scatter the crispy garlic chips on top and drizzle with a spoonful of ponzu sauce just before serving.
Nutrition
Per serving
- Energy
- 211 kcal
- Protein
- 26.03 g
- Carbohydrate
- 2.44 g
- Fat
- 10.81 g
- Fibre
- 0.98 g
- Calcium
- 12.23 mg
- Iron
- 0.22 mg
- Magnesium
- 10.56 mg
