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

  1. Preheat the oven to 230°
  2. 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
  3. 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
  4. 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
  5. Strain the bones out of the tare and season the liquid with black pepper
  6. 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
  7. Make your emulsion, blend the egg yolks, mustard, vinegar and yuzu koshu before slowly adding your oil and season to taste
  8. Cook over fire and brush with your tare as it’s cooking
  9. 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

  1. Preheat the oven to 230°
  2. 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
  3. 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
  4. 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
  5. Strain the bones out of the tare and season the liquid with black pepper
  6. 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
  7. Make your emulsion, blend the egg yolks, mustard, vinegar and yuzu koshu before slowly adding your oil and season to taste
  8. Cook over fire and brush with your tare as it’s cooking
  9. Plate up