Wagyu Tataki

At the KAABOO ROCK’N CHEF San Diego Regional private Chef Ruth Maria Schreber-Sanchez created a Wagyu Beef Tataki with a Japanese Pickle Cucumber Salad, Takoyaki, Hibiscus-Siracha reduction Sauce & Wasabi Mayonnaise.

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Wagyu

INGREDIENTS

• 1 lb. Wagyu beef
• 1 ea. Spring of Thyme
• 1 tbsp. Unsalted butter
• 1 tbsp. Canola oil

DIRECTIONS

1. Season the beef with Himalayan salt and black pepper.
2. Lightly seared Wagyu beef for 1 1/2 minutes each side on a hot skillet with a tablespoon of unsalted butter & a tablespoon of canola oil.
3. Place beef into a bag along with a spring of thyme.
4. Vacuum seal beef place in circulating water bath cook until desired temperature is reached – 135F.
5. Remove cooked beef & open bag. Make sure to dry the beef, then sear both sides again in a hot skillet 1 minute each side.
6. Rest Wagyu beef 1 minute. Slice.

Pickle Cucumber Salad

INGREDIENTS

• 1 ea. Cucumber, julianne
• 1 tsp. Cilantro, finely chopped
• 1/2 ea. Red chillie, chiffonnade
• 2 oz. Steamed lentils
• 1/2 ea. Scallion, trimmed and coarsely chopped

DIRECTIONS

1. Mix all the ingredients gently in a bowl.
2. Set aside.

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Japanese Dressing

INGREDIENTS

• 1 tsp. Light soy sauce
• 1 tsp. Sake
• 1 tsp. Mirin
• 1 tsp. Freshly squeezed lime juice
• 1/2 tsp. Crushed ginger
• 1 tsp. Rice vinegar
• 1 tsp. Shichimi Togarashi (sesame seeds, orange peel, poppy seeds, paprika, Chinese chilies, Szechwan pepper, ginger and nori)

DIRECTIONS

1. Combine well the cucumber salad with the prepared dressing.
2. Let it marinade for 10 minutes.

Barilla Pasta Takoyaki

INGREDIENTS

• 300 g. Cooked Barilla spaghetti
• 2 ea. Eggs
• 1 tsp. Soy sauce
• 1 tsp. Sake

DIRECTIONS

1. Introduce pasta in a blender
2. Add the eggs and rest of ingredients until a light batter is archive.
3. Heat the takoyaki maker machine until very hot. Then add batter filling the round molds and with a continual round motion turn them gradually.

Hibiscus & Sriracha Sauce Reduction

INGREDIENTS

• 2 tbsp. Hibiscus flowers and crystals
• 2 tbsp. Water
• 1 tsp. Sriracha

DIRECTIONS

1. Bring water, hibiscus flowers and crystals to a boil.
2. Reduce and simmer until nape consistency.
3. Add Sriracha and mix well.

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Wasabi Mayonaise

INGREDIENTS

• 1 ea. Large egg
• 1 tbsp. Dijon mustard
• 1 and 1/3 cups Vegetable or canola oil
• 3 ea. Lemons, freshly squeezed
• Salt
• Freshly ground black pepper
• 1 tsp.Wasabi powder

DIRECTIONS

1. Combine the egg yolk only and mustard in a bowl and whisk until well mixed.
2. Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick. Whisk in lemon juice and season with salt and pepper to taste.
3. Add wasabi powder.

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