Carpaccio with Katsuoboshi Sauce
A version of carpaccio with fresh flavors and Asian influences. The perfect dish when having friends over or as a starter for an impressive dinner.
Peel and thinly slice <quantity>10</quantity> garlic cloves
Place <quantity>300<unit>ml</unit></quantity> of soy sauce and <quantity>100<unit>ml</unit></quantity> of rice wine vinegar in a saucepan
Add <quantity>160<unit>g</unit></quantity> of sugar. Bring to a boil and stir until the sugar is completely dissolved
Turn off the heat. Add <quantity>15<unit>g</unit></quantity> of katsuobushi and let it rest for 2m to infuse
Strain the soy sauce mixture into a bowl
Add the sliced garlic and stir
Refrigerate the sauce for 12h to infuse
The garlic & katsuobushi sauce is ready
Stretch 3 layers of cling film over a cutting board, partially overlapping to create one large, strong layer
Place <quantity>1</quantity> clean small beef tenderloin in the center of the cling film, wrap it tightly and tie the ends. Place it in the freezer for at least 1h until very firm, but not frozen
Remove the beef from the freezer and unwrap
Cut about <quantity>6</quantity> thin slices of the beef. You can put a paper towel under the meat to hold it in place and prevent from slipping
Press down on each slice of beef with the side of a knife, while pulling the blade in the opposite direction of the cut, to obtain the thinnest slices possible
Cut the beef slices into strips about <quantity>2<unit>cm</unit></quantity> wide
Arrange the strips on a large plate, making sure they do not overlap
Drizzle the the beef with the Garlic & Katsuoboshi Sauce to taste
Top with <quantity>1<unit>tbsp</unit></quantity> of crispy onions and <quantity>1<unit>tbsp</unit></quantity> of pickled ginger
Remove the stalks and finely slice <quantity>2</quantity> shiso leaves. Add to the meat
Season with flaky salt and black papper to taste
Finish with extra virgin olive oil to taste. The carpaccio with katsuoboshi sauce is ready
Grab your cocktail and enjoy!
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