Ingredients
| 160g beef fillet (trimmed to have nice flat, rectangular faces) | |
| canola oil | |
| toasted sesame seeds, to serve | |
| FOR THE GOMA DARE SAUCE (SEE NOTE) | |
| 3½ tablespoons sesame paste | |
| 3 tablespoons soy sauce | |
| 2½ tablespoons rice vinegar | |
| 3½ tablespoons dashi stock (or water) | |
| 2 tablespoons sugar | |
| 2 teaspoons grated ginger |
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Instructions
| 1. | Season the beef with salt and white pepper. |
| 2. | Heat a little canola oil in a pan and sear the four longer sides of the beef for 40 seconds each. |
| 3. | Rest the beef for around 15 minutes to cool down to room temperature, then put in the fridge to cool for a further 15 minutes, though longer is OK. |
| 4. | Slice the chilled beef, trickle over the goma dare and sprinkle with some toasted sesame seeds. |
| 5. | GOMA DARE SAUCE |
| 6. | Whisk all the goma dare ingredients together until well mixed. |
| 7. | NOTE: You don’t need to use all the goma dare – it is especially good as a salad dressing or with a poached chicken breast. It can be stored for 2 weeks in the fridge. |
Food and recipe styling Naoya Higuchi / Photography Sam Stewart