{"id":5861,"date":"2013-07-29T21:31:07","date_gmt":"2013-07-29T21:31:07","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=5861"},"modified":"2013-07-30T08:39:26","modified_gmt":"2013-07-30T08:39:26","slug":"japanese-style-steak-salad","status":"publish","type":"post","link":"http:\/\/www.thesojournseries.com\/bavaria\/japanese-style-steak-salad\/","title":{"rendered":"Japanese Style Steak Salad"},"content":{"rendered":"

Look away now if you are vegetarian, for this is a salad very much for carnivores! Unless of course you fancy switching the steak for tuna or tofu? Both of which I think would work equally well…<\/p>\n

It’s not all fish in Japan (although as you might imagine there is a lot!), and we were served beef quite a few times in a set menu scenario.\u00a0 Fine slivers of the stuff set on beautiful paper thin china plates, and often served raw alongside a tiny burning hot pots – so you can cook it yourself to your liking (Be warned – I now have\u00a0 a rather attractive moon shaped burn on one thumb thanks to the combination of forgetting it was a hot pot,\u00a0 and some sake sampling!)…\u00a0 We didn’t get to try Wagyu, and although the authentic stuff is supposed to be the some of the best in the world, when I inspected in the food markets it looked (to my untrained eye!) more like fat marbled with meat rather than the other way around!<\/p>\n

This is salad is packed full of Japanese flavours, and quite typical of some of the styles of salad served. It’s also perfect for the heatwave, and for those with other halves who seem programmed to light the barbeque at every opportunity given the weather!…<\/p>\n

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Recipe<\/strong> – Serves 2 (3 at a push!)<\/p>\n

Dressing:-<\/strong>
\n2.5 tablespoons good sesame oil;
\n2 tablespoons rice wine vinegar;
\n50ml Rape Seed Oil;
\n4 Teaspoons Wasabi paste
\n1.5 Tablespoons sliced Pickled Ginger (Plus 1 tablespoons liquid);
\n1 Teaspoon Dijon Mustard;
\n1 Teaspoon Soy sauce;
\n50g toasted sesame seeds;
\nSalt & Pepper<\/p>\n

Leaves:-<\/strong>
\n100g Rocket
\n150g Watercress, lambs lettuce or baby spinach leaves;
\n1 Cucumber thinly sliced into ribbons;
\nA few radishes thinly sliced;
\n2 or 3 sliced shizo leaves (optional)<\/p>\n

Meat:<\/strong> 500g Organic Rump Steak (or good sirloin depending on preference)<\/p>\n