Beef and Red Onion Chirashi Zushi
Preparing the Daikon Relish
- 1 Daikon
- 1 Red Chile
Peel the Daikon, and soak in water for about 20 minutes, then grate it up (you really don't need the whole thing, about 1/2 of a medium sized one will do).
Take your chile and slice it in half lengthwise. Scoop out the seeds and pulp. Slice it into thin strips lengthwise, then cut them into small pieces.
Mix the daikon and chile together with a little bit of cinnamon.
Preparing the Toppings
- 1 Red Onion
- 1/2 lb Beef Fillet
- 1/4 cup Sake
- 1/4 cup Soy Sauce
- Salt and Pepper
- Gingerroot (ground)
Red Onion: Cut the ends off of the onion, and slice in half. Slice into thin half-rings.
Soak them in cold water for about twenty minutes.
Beef: Give the beef a salt and pepper rub and let sit for about 20 minutes.
This helps to give it flavor as well as tenderize it. Heat up some oil in a pan, and add just a little bit of ginger to it, just enough to flavor the oil. Simmer for 5 minutes and add your beef. Sear each side so that the outside is cooked and the inside is rare - about 2 to 3 minutes for each side.
Immediately place the beef in some ice water to stop the cooking. Let it sit for a few minute to fully cool down.
Mix the soy sauce and sake together. Dry off the beef and let it marinate in the soy sauce and sake mixture for at least 20 minutes. Cut the beef into thin strips.
Arranging the Beef Bowl
- 1 bowl Stickey Rice
- Green Onion (sliced)
Fill a bowl up about 2/3 of the way with the sticky rice (I really wasn't too hungry today so I only made around 1/4 of a bowl so I wouldn't waste any). Layer the beef over the top, and arrange the onions next to it. Garnish with the relish and some green onions.