Beef Yakitori with Tare

Chef Mike Reid's Beef Yakitori with Tare is a treat for the tastebuds. Tare is a Japanese seasoning that is used to flavour sauces, meats or anything you want. Mike loves it and freezes it down like stock cubes so he can add it to dishes to increase flavour.

Ingredients

500g Wagyu Sirloin beef
1kg chicken wings
500ml Sake
500ml Mirin
900ml Usukuchi (light soy sauce)
1 Tbsp Furikake

For emulsion

2 Egg Yolks
1 Tsp Dijon Mustard
1 Tbsp Rice Vinegar
2 Tbsp Yuzu Koshu
200ml Rapeseed Oil
50ml Early Harvest Olive oil

Method

Print Recipe

Preheat the oven to 230°
Spread the wings out in the oven for 45 mins to 1 hour, check on the bones after about 40 minutes and make sure they’re just browning not burning
When the wings are browned, remove the pan from the oven and put it on the hob. Pour a splash of the sake into the pan and put the pan over a burner and turn the heat to medium-high. Once the sake starts to bubble, scrape the fond up off the bottom of the pan
Once the fond is free from the bottom of the pan, add the remaining sake, mirin and soy to the pan and turn the heat under it to high. Bring the liquid to the boil, then lower the heat so that its barely simmers. Cook for 1 hour. It will reduce somewhat; the flavours will meld and the tare will thicken ever so slightly
Strain the bones out of the tare and season the liquid with black pepper
Slice your beef thin, as if cutting for a sashimi. Once all the beef is sliced rebuild it in the same shape back on the metal skewers
Make your emulsion, blend the egg yolks, mustard, vinegar and yuzu koshu before slowly adding your oil and season to taste
Cook over fire and brush with your tare as it’s cooking
Plate up

Ingredients

500g Wagyu Sirloin beef
1kg chicken wings
500ml Sake
500ml Mirin
900ml Usukuchi (light soy sauce)
1 Tbsp Furikake

For emulsion

2 Egg Yolks
1 Tsp Dijon Mustard
1 Tbsp Rice Vinegar
2 Tbsp Yuzu Koshu
200ml Rapeseed Oil
50ml Early Harvest Olive oil

Method

Preheat the oven to 230°
Spread the wings out in the oven for 45 mins to 1 hour, check on the bones after about 40 minutes and make sure they’re just browning not burning
When the wings are browned, remove the pan from the oven and put it on the hob. Pour a splash of the sake into the pan and put the pan over a burner and turn the heat to medium-high. Once the sake starts to bubble, scrape the fond up off the bottom of the pan
Once the fond is free from the bottom of the pan, add the remaining sake, mirin and soy to the pan and turn the heat under it to high. Bring the liquid to the boil, then lower the heat so that its barely simmers. Cook for 1 hour. It will reduce somewhat; the flavours will meld and the tare will thicken ever so slightly
Strain the bones out of the tare and season the liquid with black pepper
Slice your beef thin, as if cutting for a sashimi. Once all the beef is sliced rebuild it in the same shape back on the metal skewers
Make your emulsion, blend the egg yolks, mustard, vinegar and yuzu koshu before slowly adding your oil and season to taste
Cook over fire and brush with your tare as it’s cooking
Plate up