Ja­panese Mar­i­nated Sir­loin

Chef: Berny Korte Restau­rant: The Beach Shack with Soy and Truf­fle Beurre Blanc

Port Douglas & Mossman Gazette - - FRONT PAGE -

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

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