Filet Entrecôte Shimofuri with grated radish, ponzu shoyu, flake salt and sancho pepper
Preparation time: approx. 20 minutes
Entrecote in Japanese
The Imperial Wagyu Shimfurio in Entrecôte Cut is a finely marbled pleasure that only needs a little. We serve it with a little fleur de sel, some lemony sancho pepper, sushi ginger and ponzu shoyu sauce.
Our tip:
Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . In addition to grated white radish, freshly crushed or coarsely ground pepper is a popular accompaniment to all kinds of grooved Wagyu. In addition to Sancho pepper, black and red Kampot pepper or lemony-flowery Andaliman pepper are also suitable.
ingredients
-
200 grams of white radish
-
salt
-
Fleur de Sel
-
Sancho pepper
-
Sushi Ginger
preparation
Peel the radish, grate finely and salt lightly. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear on both sides for 1.5-2 minutes.
Remove, cut into strips and arrange on warmed plates with fleur de sel, pepper, ginger and ponzu shoyu sauce. Squeeze the radish dry and serve with it. Serve immediately.
Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.
Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h.
-
Imperial Wagyu Rump Steak. Rump is a classic cut in Japanese cuisine. It largely corresponds...
49,90 € -
The best piece - for a special treat: The Chateaubriand. The chateaubriand is a cut...
71,90 € -
The Miyazaki Wagyu fillet – a very special piece! The fillet is the finest cut...
67,90 € -
The classic cut of Imperial Wagyu. The entrecôte (or ribeye or prime rib) is a...
71,90 €
Weitere Rezepte rund um unsere Produkte
Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!
Grilled rump steak Akami with grated radish and Sichimi Togarashi
Grilled Akami Rump Steak with Grated Radish, Flake Salt and Sichimi Togarashi Preparation time: approx. 15 minutes Rump steak with …
Imperial Wagyu Filet Mignon Miyazaki on brioche toast
Imperial Wagyu Filet Mignon “Teppann Yaki Style” Preparation time: approx. 20 minutes Wagyu Mignon “Teppann Yaki Style” The idea for …
Breakfast porridge refined with Imperial Manuka honey
Breakfast porridge with Imperial Manuka honey Preparation time: approx. 10 minutes For the very best start to the day! Especially …
Filet Entrecôte Shimofuri with grated radish, ponzu shoyu
Filet Entrecôte Shimofuri with grated radish, ponzu shoyu, flake salt and sancho pepper Preparation time: approx. 20 minutes Entrecote in …
Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce
Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce Preparation time: 25 minutes (plus time to …
Spaghettini in cream with caviar
Spaghettini in cream with caviar Preparation time: approx. 35 minutes Reduced and elegant! A plate like from a good restaurant. …