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Mikekey
Japanese côte de boeuf
Japanese côte de boeuf with soy sauce, ginger syrup, horseradish and sesame seed.
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Ingredients
Directions
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Dab the meat dry with kitchen paper. Slice the garlic. Mix the soy sauce, sesame oil, white wine, ginger syrup and the garlic.
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Roll the meat through the marinade and put covered in the refrigerator for 1 hour. Times regularly.
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Mix the soy sauce, sesame oil and ginger syrup. Keep this dip covered until use.
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Allow the meat to reach room temperature in about 45 minutes. Remove the meat from the marinade, but do not discard the marinade.
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Heat the oil in a frying pan and fry the meat over medium heat for 5-6 min. Around brown. Brush with a little marinade and turn down the heat.
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Roast the meat with the lid diagonally on the pan in about 30 min. Medium.
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Turn regularly and continue to cover with the marinade. If the bottom of the pan turns too dark, you can add a few tablespoons of water.
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Remove the meat from the pan, place on a large plate and let rest for 10 minutes under aluminum foil.
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Peel and grate the ginger in the meantime. Squeeze out the lemon. Mix with the mayonnaise and horseradish. Season with salt, pepper and lemon juice.
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Roast the sesame seeds in a frying pan without oil or butter in 3 min. Golden brown.
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Cut the meat into slices of ½ inch and sprinkle with the sesame seed. Serve with the mayonnaise and soy chicken.
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Nutrition
610Calories
Sodium5% DV130mg
Fat71% DV46g
Protein80% DV40g
Carbs3% DV9g
Fiber8% DV2g
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