April 5, 2015
ABERDEEN-TOKYO SALAD
ABERDEEN-TOKYO SALAD
Final approach directly on your plate… A one way Aberdeen-Tokyo for this terribly yummy salad…
It will be a hit amongst your friends and family. Children tend to adore this salad as well… Easy-peasy, fresh, healthy and well balanced in proteins. This salad is perfect in itself. Dashi means “stock” in Japanese. It is made with dry kelp (seaweed) and katsuoboshi flakes (smoked and dry skipjack tuna). You can buy dashi in any asian grocery store or directly at the japan center.
Fasten your seat belts please…
ABERDEEN-TOKYO SALAD
Serves 4 people
500 g extra-mature Aberdeen beef filet (diced)
A little pack beansprout
500 g grated carrots
1 little bunch of fresh mint (chopped)
1 little bunch of fresh coriander (chopped)
1 chili (chopped)
4 tbsp of peanuts coarsely chopped
1 garlic clove (crushed)
2 shallots (crushed).
Dressing:
4 tbsp of sesame oil
3 tbsp of soy sauce
2 tbsp of Dashi
2 tbsp of rice vinegar
2 tbsp of dark caster sugar
2 tbsp of Thai chili sauce (like the “Healthy Boy Brand”)
The juice of 1 lime.
Fry the beef with the shallots and garlic in a pan with a little bit of sesame oil for 3 minutes.
In the meantime, put the carrots, beansprout, chili, mint and coriander in a bowl.
Whisk together all the ingredients for the dressing.
Transfer the beef in the bowl of vegetables.
Drizzle with the dressing and the peanuts.
Set aside in the fridge before serving.
