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recette, facile, tataki, boeuf, ponzu, shitakes



-500g beef top sirloin.
-Salt and peppers
-Olive oil for cooking
-1/3 cup sesame seeds
-Microgreens for serving
--Ingredients Marinade:
-1/3 cup soy sauce
-1/3 cup rice vinegar
-1 tsp finely chopped ginger
-1 tsp finely chopped garlic
-1 tbsp Firebarns Sriracha
-Salt and peppers

Ingredients Ponzu Sauce:

-50 ml fresh lemon juice
-50 ml rice vinegar
-50 ml mirin
-50 ml soy sauce
-1 tsp toasted sesame oil

Ingredients for pickled wild mushrooms:

-400g wild mushrooms
-1/3 cup olive oil
-1/3 cup white wine vinegar
-2 tsp brown sugar
-1 tsp pepper corns
-1 tsp crushed cayenne peppers
-Salt and peppers


In a large ziplock bag, combine the marinade ingredients, add the piece of meat, mix well, seal and place in the fridge for 2 hours.
In a saucepan, boil 6 cups of salted water, add the wild mushrooms and cook for 2 to 3 minutes. Drain the mushrooms, add them in a jar with the other ingredients, mix well and place in the fridge for 2 hours.
In a bowl, mix all the ingredients for the Ponzu sauce and set aside in the fridge until ready to serve.
Remove the meat from the fridge and drain well. Coat all sides of the meat with sesame seeds. Cook in a pan at high temperature with a drizzle of olive oil for about 1 minute on each side. Remove from heat and chill for about 15 minutes.
Cut the meat into small slices and serve with the Ponzu sauce, marinated mushrooms and sprouts.

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