Premium Beef Eye Round Sashimi with Black Sesame Sauce
Cheongkang University of Cultural Industries Beef Culinary Competition Entry: Beef Eye Round Sashimi with Black Sesame Sauce and Three-Color Vegetables
This dish highlights the natural, rich flavor of beef using the tender eye round cut, prepared with minimal cooking and simple marination. To elevate the experience, a signature black sesame sauce, developed in-house, is introduced, creating a harmonious Korean-Japanese fusion cuisine.
Main Ingredients- Beef eye round 300g
- 1 zucchini
- 1 eggplant
- 1 onion
- Salt (for marinating) 2 Tbsp
- Peppermint (for garnish) 2g
- Sesame oil (for marinating) 4 Tbsp
Black Sesame Wasabi Sauce- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- MSG 2 tsp
- Sesame oil 4 Tbsp
- Mirin 1 Tbsp
- Plum extract 1 Tbsp
- Ground black sesame seeds 4 Tbsp (adjust for consistency)
- Wasabi powder 1 Tbsp (adjust to taste)
- Minced ginger 2 tsp
- Minced garlic 2 tsp
- Cheongju (rice wine) 1 Tbsp
Dried Egg Yolk Powder- 2 eggs
- 1 cup salt
Orange Slice Chips- 1 orange
- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- MSG 2 tsp
- Sesame oil 4 Tbsp
- Mirin 1 Tbsp
- Plum extract 1 Tbsp
- Ground black sesame seeds 4 Tbsp (adjust for consistency)
- Wasabi powder 1 Tbsp (adjust to taste)
- Minced ginger 2 tsp
- Minced garlic 2 tsp
- Cheongju (rice wine) 1 Tbsp
Dried Egg Yolk Powder- 2 eggs
- 1 cup salt
Orange Slice Chips- 1 orange
- 1 orange
Cooking Instructions
Step 1
Making Dried Egg Yolk Powder:
1. Fill a 9-inch pan more than halfway with salt. Place the egg yolks on top, cover with plastic wrap, and refrigerate or store in an aging chamber for about 3 days to draw out moisture.
2. Place the dehydrated yolks in a dehydrator set at 48°C (118°F) and dry for 12 hours.
3. Once hardened, finely grind the dried yolks into a powder.
Step 2
Making Orange Slice Chips:
1. Wash the orange thoroughly and slice it thinly.
2. Place the orange slices in a dehydrator and dry for about a day until they become crispy chips.
Step 3
Preparing Beef and Vegetables for Sashimi:
1. Slice the beef eye round into julienne strips (thin, long pieces) suitable for sashimi. Lightly season with salt and sesame oil for marination.
2. Thinly slice the onion and soak it in cold water to remove its pungent flavor. Squeeze out excess water.
3. Dice the eggplant and zucchini into small cubes (small dice).
4. Grill the diced eggplant on a dry pan until slightly softened. Season lightly with salt and sesame oil.
5. Blanch the diced zucchini in hot water, drain any excess water, and season lightly with salt and sesame oil.
Step 4
Making the Black Sesame Wasabi Sauce:
1. Grind the black sesame seeds in a blender until very fine.
2. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp sugar, 2 tsp MSG, 4 Tbsp sesame oil, 1 Tbsp mirin, and 1 Tbsp plum extract.
3. Add 4 Tbsp of the ground black sesame seeds (adjust the amount based on your desired sauce consistency).
4. Incorporate 1 Tbsp wasabi powder (adjust to your spice preference), 2 tsp minced ginger, 2 tsp minced garlic, and 1 Tbsp Cheongju. Whisk everything together until well combined.
Step 5
Plating the Dish:
1. Spread a layer of the black sesame wasabi sauce on the serving plate.
2. Arrange the marinated beef, followed by eggplant, zucchini, and onion. Repeat this layering process to create two tiers (Beef-Eggplant-Zucchini-Onion-Beef-Eggplant-Zucchini-Onion).
3. Sprinkle the prepared dried egg yolk powder over the main ingredients.
4. Garnish with fresh mint leaves for an aromatic finish and enhanced visual appeal.
