Home Recipe Tosa red beef tataki

Tosa Akaushi beef tataki

COOKING INGREDIENTS

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Ingredients

  • For 1 Persons
  • Cost: 700yen
  • Cooking time: 30分
  • Number of cooks: 1 Persons
Tosa Akaushi beef tataki

  • Tosa red beef thigh meat

    50g

  • Small eggplant

    1 piece

  • Small turnip

    1/4 piece

  • small tomatoes

    1 piece

  • Olive oil

    150㏄

  • Buntan Pomelo peel bowl

    1 piece

COMMENT

This is a popular New Year's dish from Kochi. Tosa Akaushi Tataki is an excellent combination of Akaushi, pomelo, and olive oil. It uses inner thigh meat that has been aged for two months, and it is important to slice it as thinly as possible to improve the texture.
We wanted to introduce the charms of Kochi beyond the nationally known bonito flakes, so we came up with an updated New Year's dish. While inheriting the unique Tosa style of "Okyaku culture, (hospitality)" we have changed the seasonings and cooking methods to make it enjoyable for a wide range of people, from children to the elderly.

How to cook

How to cook

  1. ●Tosa Akaushi Tataki is made by cutting a pomelo into a kettle-shaped shape with a knife.
    Slice the eggplant into small pieces using a bamboo whisk and cook them in a rice cooker. Cut the turnip into quarters and soak in water. Cut small tomatoes tomatoes into halves.
    Season the thigh meat with salt and pepper and grill over an open flame.
    Crush the pomelo into granules and mix with 20cc of olive oil and 1g of salt.
    Cut the thigh meat into bite-sized pieces, place the vegetables in the pomelo pot, and top with the pomelo.

樫原直哉

  • Kochi - Food and Hospitality Hachikin
  • head chef