Haute Cabrière brings to you a perfectly cooked ostrich tataki, basted in a bolsome Asian dressing of soy sauce, sesame oil, rice wine vinegar, and pickled ginger; it sits atop mounds of sticky nori-laced sushi rice and is served with fresh sautéed pak choi. Sprinkled over with sesame seeds, chives and fresh lemon. What a dish!
Haute Cabrière Ostrich Steak Tataki
Haute Cabrière Ostrich Steak Tataki
with sauteed pak choi & an Asian-style dressing
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Asian Dressing
- Free-range Ostrich Steak
- Fresh Chives
- Kewpie Mayo
- Lemon
- Lemons
- Mixed Sesame Seeds
- Nori Sheet
- Nori Sheets
- Ostrich
- Pak Choi
- Pickled Ginger
- Sushi Rice
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE, RICE BABY!
Rinse the rice under cold water until it runs clear — this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ of the torn nori to taste.
TOAST THOSE SEEDS!
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YES, WORK IT NOW!
In a bowl, mix together the Asian dressing, the remaining torn nori, the chopped pickled ginger, some lemon zest to taste and 1 tbsp of water. Mix until fully combined and set aside for step 4. Place the mayo in a separate bowl and mix in the wasabi powder to taste until well combined. Loosen with water in 5ml increments until drizzling consistency.
TATAKI IT UP, PEOPLE!
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes until browned and cooked to preference, shifting and turning as it colours. (The time frame recommended will yield a rare result). In the final minute, add in the Asian sauce and baste the steak until coated. Remove the steak from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Return the sauce to the bowl, cover to keep warm.
PERFECT THAT PAK CHOI!
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the leaves in the pan and fry for 2-3 minutes, shifting occasionally. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan, squeeze over some lemon juice and season.
DINNER! YES! GO!
Plate up a big helping of the nori-laced sushi rice. Top with the sliced ostrich steak and drizzle over the Asian sauce and some wasabi mayo. Side with the sautéed pak choi, sprinkle over the toasted sesame seeds and chopped chives and serve with a lemon wedge. Dig in!
Free-range Ostrich Steak - 160g
Nori Sheet - 1
Lemon - 1
Asian Dressing - 62,5ml
Fresh Chives - 3g
Pickled Ginger - 15g
Mixed Sesame Seeds - 10ml
Wasabi Powder - 10ml
Sushi Rice - 75ml
Pak Choi - 150g
Kewpie Mayo - 15ml
RICE, RICE BABY!
Rinse the rice under cold water until it runs clear — this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ of the torn nori to taste.
TOAST THOSE SEEDS!
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YES, WORK IT NOW!
In a bowl, mix together the Asian dressing, the remaining torn nori, the chopped pickled ginger, some lemon zest to taste and 2 tbsps of water. Mix until fully combined and set aside for step 4. Place the mayo in a separate bowl and mix in the wasabi powder to taste until well combined. Loosen with water in 5ml increments until drizzling consistency.
TATAKI IT UP, PEOPLE!
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes until browned and cooked to preference, shifting and turning as it colours. (The time frame recommended will yield a rare result). In the final minute, add in the Asian sauce and baste the steaks until coated. Remove the steaks from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Return the sauce to the bowl, cover to keep warm.
PERFECT THAT PAK CHOI!
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the leaves in the pan and fry for 2-3 minutes, shifting occasionally. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan, squeeze over some lemons juice and season.
DINNER! YES! GO!
Plate up a big helping of the nori-laced sushi rice. Top with the sliced ostrich steak and drizzle over the Asian sauce and some wasabi mayo. Side with the sautéed pak choi, sprinkle over the toasted sesame seeds and chopped chives and serve with a lemon wedge. Dig in!
Free-range Ostrich Steak - 320g
Nori Sheet - 1
Lemon - 1
Asian Dressing - 125ml
Fresh Chives - 5g
Pickled Ginger - 30g
Mixed Sesame Seeds - 20ml
Wasabi Powder - 20ml
Sushi Rice - 150ml
Pak Choi - 300g
Kewpie Mayo - 30ml
RICE, RICE BABY!
Rinse the rice under cold water until it runs clear — this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ of the torn nori to taste.
TOAST THOSE SEEDS!
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YES, WORK IT NOW!
In a bowl, mix together the Asian dressing, the remaining torn nori, the chopped pickled ginger, some lemon zest to taste and 3 tbsps of water. Mix until fully combined and set aside for step 4. Place the mayo in a separate bowl and mix in the wasabi powder to taste until well combined. Loosen with water in 5ml increments until drizzling consistency.
TATAKI IT UP, PEOPLE!
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes until browned and cooked to preference, shifting and turning as it colours. (The time frame recommended will yield a rare result). In the final minute, add in the Asian sauce and baste the steaks until coated. Remove the steaks from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Return the sauce to the bowl, cover to keep warm.
PERFECT THAT PAK CHOI!
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the leaves in the pan and fry for 2-3 minutes, shifting occasionally. You may need to do this step in batches. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan, squeeze over some lemon juice and season.
DINNER! YES! GO!
Plate up a big helping of the nori-laced sushi rice. Top with the sliced ostrich steak and drizzle over the Asian sauce and some wasabi mayo. Side with the sautéed pak choi, sprinkle over the toasted sesame seeds and chopped chives and serve with a lemon wedge. Dig in!
Free-range Ostrich Steak - 480g
Nori Sheets - 2
Lemons - 2
Asian Dressing - 187,5ml
Fresh Chives - 8g
Pickled Ginger - 45g
Mixed Sesame Seeds - 30ml
Wasabi Powder - 30ml
Sushi Rice - 225ml
Pak Choi - 450g
Kewpie Mayo - 45ml
RICE, RICE BABY!
Rinse the rice under cold water until it runs clear — this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ of the torn nori to taste.
TOAST THOSE SEEDS!
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YES, WORK IT NOW!
In a bowl, mix together the Asian dressing, the remaining torn nori, the chopped pickled ginger, some lemon zest to taste and 4 tbsps of water. Mix until fully combined and set aside for step 4. Place the mayo in a separate bowl and mix in the wasabi powder to taste until well combined. Loosen with water in 5ml increments until drizzling consistency.
TATAKI IT UP, PEOPLE!
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes until browned and cooked to preference, shifting and turning as it colours. (The time frame recommended will yield a rare result). In the final minute, add in the Asian sauce and baste the steaks until coated. Remove the steaks from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Return the sauce to the bowl, cover to keep warm.
PERFECT THAT PAK CHOI!
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the leaves in the pan and fry for 2-3 minutes, shifting occasionally. You may need to do this step in batches. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan, squeeze over some lemon juice and season.
DINNER! YES! GO!
Plate up a big helping of the nori-laced sushi rice. Top with the sliced ostrich steak and drizzle over the Asian sauce and some wasabi mayo. Side with the sautéed pak choi, sprinkle over the toasted sesame seeds and chopped chives and serve with a lemon wedge. Dig in!
Free-range Ostrich Steak - 640g
Nori Sheets - 2
Lemons - 2
Asian Dressing - 250ml
Fresh Chives - 10g
Pickled Ginger - 60g
Mixed Sesame Seeds - 40ml
Wasabi Powder - 40ml
Sushi Rice - 300ml
Pak Choi - 600g
Kewpie Mayo - 60ml
Woolies Products in this dish
