Japanese côte de boeuf

Name: japanese côte de boeuf
Cook time: 45 min
Total time: 150 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 côte the boeuf of the specialist approx. 1 kg; 2 toe garlic; 12 el soy sauce; 3 el sesame oil; 2 el White wine; 3 el ginger syrup; 4 el sunflower oil; 2 cm fresh ginger; 1 lemon; 6 el mayonnaise; 2 tl horseradish in pot; 3 el Sesame seed

Japanese côte de boeuf with soy sauce, ginger syrup, horseradish and sesame seed.

Ingredients

Kitchen Stuff

1 casserole

Directions

Dab the meat dry with kitchen paper. Slice the garlic. Mix the soy sauce, sesame oil, white wine, ginger syrup and the garlic.
Roll the meat through the marinade and put covered in the refrigerator for 1 hour. Times regularly.
Mix the soy sauce, sesame oil and ginger syrup. Keep this dip covered until use.
Allow the meat to reach room temperature in about 45 minutes. Remove the meat from the marinade, but do not discard the marinade.
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.
Roast the meat with the lid diagonally on the pan in about 30 min. Medium.
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.
Remove the meat from the pan, place on a large plate and let rest for 10 minutes under aluminum foil.
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.
Roast the sesame seeds in a frying pan without oil or butter in 3 min. Golden brown.
Cut the meat into slices of ½ inch and sprinkle with the sesame seed. Serve with the mayonnaise and soy chicken.