If you like exploring unique and surprising cuisines, you’ll love this recipe, Chef! Gochujang-coated sweet potato wedges are crisped up in the oven, then sided with sesame seed-crusted ostrich fillet slices. A side of pickled cucumber, edamame beans & greens salad, a Kewpie mayo dip and a special tonkatsu drizzle make this an unforgettable meal.
Sesame-crusted Ostrich
Sesame-crusted Ostrich
with gochujang sweet potato wedges
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cucumber
- Edamame Beans
- Free-range Ostrich Fillet
- Gochujang
- Kewpie Mayo
- Lemon Juice
- Mixed Sesame Seeds
- Ostrich
- Salad Leaves
- Sweet Potato
- Tonkatsu Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter
CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLED Cucumber & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 1 [2]|#7DA0D7 tbsp water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside.
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 1 [2]|#7DA0D7 tsp of a sweetener. Set aside. Place the mixed sesame seeds in a shallow dish or plate and set aside. Loosen the Gochujang with a drizzle of oil.
FANCY Ostrich STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO Gochujang
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the Gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber and toss with the beans, and the salad leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame Ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled Cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!
CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLED Cucumber & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 1 [2]|#7DA0D7 tbsp water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 1 [2]|#7DA0D7 tsp of a sweetener. Set aside. Place the mixed sesame seeds in a shallow dish or plate and set aside. Loosen the Gochujang with a drizzle of oil.
FANCY Ostrich STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO Gochujang
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the Gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber and toss with the beans, and the salad leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame Ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled Cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!
CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLED Cucumber & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 3 [4]|#7DA0D7 water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 3 [4]|#7DA0D7 tsp of a sweetener. Set aside. Place the mixed sesame seeds in a shallow dish or plate and set aside. Loosen the Gochujang with a drizzle of oil.
FANCY Ostrich STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO Gochujang
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the Gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber and toss with the beans, and the salad leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame Ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled Cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!
CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLED Cucumber & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 3 [4]|#7DA0D7 water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the Cucumber, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside.
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 3 [4]|#7DA0D7 tsp of a sweetener. Set aside. Place the mixed sesame seeds in a shallow dish or plate and set aside. Loosen the Gochujang with a drizzle of oil.
FANCY Ostrich STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO Gochujang
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the Gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber and toss with the beans, and the salad leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame Ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled Cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Sesame-crusted Ostrich?
The preparation time for Sesame-crusted Ostrich with gochujang sweet potato wedges is between 25 and 40 minutes.
What is the total time required to make Sesame-crusted Ostrich with gochujang sweet potato wedges?
The total time required to make Sesame-crusted Ostrich with gochujang sweet potato wedges is between 40 and 55 minutes.
How many servings does Sesame-crusted Ostrich provide?
4 servings
What are the main ingredients in Sesame-crusted Ostrich?
Cucumber, Edamame Beans, Free-range Ostrich Fillet, Gochujang, Kewpie Mayo, Lemon Juice, Mixed Sesame Seeds, Ostrich, Salad Leaves, Sweet Potato, Tonkatsu Sauce
What is the nutritional information of Sesame-crusted Ostrich?
Calories: 919, Carbs: 61 grams, Fat: grams, Protein: 44.6 grams, Sugar: 26.6 grams, Salt: 1335 grams
How do I prepare Sesame-crusted Ostrich?
KOREAN-JAPANESE FUSION FEAST: Plate up the spicy potato wedges and side with the sesame ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef! GO GO GOCHUJANG: When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber and toss with the beans, and the salad leaves. FANCY OSTRICH STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Roll the ostrich through the sesame seeds until well coated. Gently slice and season. SAUCES & SESAME SEEDS: In a bowl, combine the tonkatsu sauce, seasoning, and 1 [2]|#7DA0D7 tsp of a sweetener. Set aside. Place the mixed sesame seeds in a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil. PICKLED CUCUMBER & PLUMP BEANS: In a bowl, add the lemon juice (to taste), 1 [2]|#7DA0D7 tbsp water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the cucumber, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside CRISPY WEDGES: Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Sesame-crusted Ostrich?
Cucumber, Edamame Beans, Free-range Ostrich Fillet, Gochujang, Kewpie Mayo, Lemon Juice, Mixed Sesame Seeds, Ostrich, Salad Leaves, Sweet Potato, Tonkatsu Sauce
How many calories does Sesame-crusted Ostrich have?
919 calories
How much fat content does Sesame-crusted Ostrich have?
grams
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