SPRINGBOK TARTARE WITH PONZU DRESSING AND PICKLED SHIMEJIS
For the ponzu dressing
100ml rice vinegar 300ml mirin* (rice wine) 3 pieces of kombu* (kelp) 30g bonito (dried fish) flakes* 300ml lemon juice 300ml lime juice 100ml soy sauce 300ml walnut oil
For the pickled shimejis
100g shimeji mushrooms 100ml water 100ml rice vinegar 60g sugar
For the springbok tartare
300g springbok loin, diced into very small cubes ¼ red onion, peeled and finely diced 20g parsley, chopped Maldon salt, to taste 100g walnuts, roasted 2 endive heads, separated into leaves 100g Parmesan cheese, grated and frozen Edible flowers, to serve
To make the ponzu dressing, heat the rice vinegar, mirin and kombu in a pot. Once warm, add the bonito flakes and infuse for 15 minutes, then strain the liquid and allow to cool. Add the lemon and lime juices, soy sauce and walnut oil to the cooled mixture and mix well.
To prepare the pickled shimejis, cut the stems off the mushrooms and reserve for later use. Heat the water, rice vinegar and sugar over a low heat until the sugar dissolves, pour over the mushroom tops and allow to cool.
Make the tartare by combining the springbok cubes and onion in a bowl with the parsley, pickled shimeji mushrooms, Maldon salt and walnuts (reserving some for garnish), then add the ponzu dressing (about 5 tablespoons, to taste).
Arrange the tartare into three piles on each of six plates. Lightly dress with some ponzu dressing, and garnish with endive leaves, pickled shimejis, roasted walnuts, Parmesan and edible flowers before serving.
SERVES 6 theshortmarketclub.co.za
Available at most Asian supermarkets
The Shortmarket Club restaurant in Cape Town.