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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Haute Cabrière Ostrich Steak Tataki?
The preparation time for Haute Cabrière Ostrich Steak Tataki with sauteed pak choi & an Asian-style dressing is between 15 and 30 minutes.
What is the total time required to make Haute Cabrière Ostrich Steak Tataki with sauteed pak choi & an Asian-style dressing?
The total time required to make Haute Cabrière Ostrich Steak Tataki with sauteed pak choi & an Asian-style dressing is between 30 and 45 minutes.
How many servings does Haute Cabrière Ostrich Steak Tataki provide?
4 servings
What are the main ingredients in Haute Cabrière Ostrich Steak Tataki?
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
What is the nutritional information of Haute Cabrière Ostrich Steak Tataki?
Calories: 759, Carbs: 65 grams, Fat: grams, Protein: 46.3 grams, Sugar: 4.3 grams, Salt: 1291 grams
How do I prepare Haute Cabrière Ostrich Steak Tataki?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Haute Cabrière Ostrich Steak Tataki?
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
How many calories does Haute Cabrière Ostrich Steak Tataki have?
759 calories
How much fat content does Haute Cabrière Ostrich Steak Tataki have?
grams
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