Japanese Marinated Sirloin
Chef: Berny Korte Restaurant: The Beach Shack with Soy and Truffle Beurre Blanc
the diced butter. Add some truffle oil and adjust the seasoning.
Serve with a warm salad of soba noodles, bok choy, pickled ginger, spring onions, tempura oyster mushrooms, snow pea and sesame seeds.
Marinade: 1 cup low salt soy sauce 1 cup mirin 1 cup rice wine 2 tbsp sesame oil 1 tbsp grain mustard 1 cup sliced spring onion tops Soy beurre blanc: 80g sliced shallot 1 sprig of thyme 1 cup rice wine 1 cup white wine 1 cup soy sauce 200g diced chilled unsalted butter Truffle oil to taste