American Teppanyaki cut in Shime ji sauce and Asparagus with tomato basil parsley accent

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Ingredients:

Almond oil
salt
black pepper
Soy sauce
Milk
a bundle of basil
a bundle of parsley
a tomato
280 gramm american teppanyaki cut steak
Shime ji mushrooms (a bundle)
green asparagus (kitchen ready)

Procedure:

Rub salt and pepper on each side of the Teppanyaki. Heat almond oil in a pan until it is really hot and heat the oven to about 180 degree celcius.
When the oil is really hot fry the teppanyaki on each side for about 1,5 Minutes. Try not to cut or stab the meat because you want to have the juice sealed in and not bleeding out into the pan. 😉
When you are done put the steak into the oven. I made an aluminium covered plate under my steak to catch the juice faling down and laid the steak on the grillage grid.

 

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Leave the steak in the oven for about 10 to 20 minutes (depending on wether you want it to be rare, medium or done)

Here is a video for those who need help finding out how they steak is. With thanks from TheShedOnline

 

 

 

Then I sautéd the Asparagus in almond oil until they are done.

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I grated the tomato with a kitchen grater and added it to the asparagus. Also I added a little Salt and pepper.

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Now I took a few leaves of the basil and a little parsley and added it to the asparagus and tomato. I let the water biol until it was a nice pasty fluid and the herb leaves are cooked too. Then garnish the dishes with it.

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The Sauce is actually pretty easy just sautée the mushrooms until they are nicely brown. Add some salt and pepper and a little soy sauce. heat up reall nice and add milk. Let the milk boil until there is just a saucy fluid left and that’s it.

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Now you can add more herbs or spices to the sauce but the american teppanyaki cut from wagyu so tasty, that i didn’t want to ruin the flavors.

 

Now just garnish your dish as you like an voila you have a teppanyaki steak in shime ji sauce with tomato basil parsley accented asparagus.

 

 

Guten Hunger

 

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