Japanese Inspired Vinaigrette (for Beef Carpaccio or Salad)

Sauce Name:

Japanese inspired vinaigrette (for beef carpaccio or salads or as an appetizers)

Nature:  Warm (which is primarily the vinegar)

Taste:  Sour and bitter and slightly sweet

Targets: Liver and stomach

 

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Yes!  Finally, a sauce!  I’ve been wanting to venture into this space for some time.  There is also huge benefits in understanding the benefits of the foods we consume from a Traditional Chinese Medicine perspective, not only in soups!

This sauce was inspired as a fusion for some boneless beef short ribs that I bought at the Korean supermarket over the weekend.  I also ended up flash frying the meat to get to a medium-rare texture because the kids don’t usually eat raw beef, so this was the compromise!  It turned out amazing! 

You can view the whole video of the dish here, including the sauce (which I think is the hero of the dish!)

 

I substituted the traditional red wine vinegars for sushi vinegar (and white vinegar because the sushi vinegar is sweet and thick) and mirin (could have also used yuzhu, will try next time!) and added half a lemon.  This balance with the brown sugar created a beautiful balance between tart and sweet.  It was truly a masterpiece!

I would suggest to taste test as well to really get to the balance you like! 

What’s involved?

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 8 people as appetizer dish (with 4 pieces each)

Ingredients
  • 32 x pieces of 1 cm thick sliced boneless beef short ribs (use the pieces that are marbling for best effect, the type you use for Korean bbq!)
  • Pre-made Korean snow pear and apple bbq marinade
  • 1 fresh white onion
  • 4 tablespoons of sushi vinegar
  • 2 tablespoons of mirin
  • 1 tablespoon of sweet soy sauce
  • 2 tablespoons of white vinegar
  • 1.5 tablespoons of brown sugar
  • half a lemon
  • fresh green onions as garnish

Note:  This portion makes enough for 2 plates.  I actually used half and kept half for a smoked salmon appetizer

     

    Cooking Instructions
    1. Thinly slice your white onion using a sharp knife (or a slicing machine).
    2. In a mixing bowl, add in your sushi vinegar, mirin, sweet soy sauce, white vinegar, and brown sugar.  Mix well until the sugar is completely dissolved.
    3. In a ceramic bowl, put in the onions and pour the sauce over, completely submerging the onions and then squeeze in half a lemon.
    4. Cover with a wrap and refrigerate for later use
    5. Marinate your beef short ribs with the Korean snow pear and apple marinade for 10 minutes
    6. In a shallow pan, add a bit of oil, turn on high heat and once the pan is sufficiently hot, lay out the beef short ribs and flip immediately in the order you set them down and then remove right away from the pan (it will continue to cook a bit, but will become a beautiful medium rare)
    7. Plate and add your vinaigrette sauce and onions on top and then top with chopped green onions
    8. Serve and enjoy!
    9. EVEN BETTER…. I save a few pieces and left that in the fridge to consume the day after and it was even more amazing served as a cold dish!  Similar to raw beef carpaccio, this medium-rare version was simply sublime!!  My kids loved it!

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