Springbok Loin Tataki by Shane Louw
Springbok Loin Tataki - At Mont Rochelle, we usually serve this dish with a BBQ carrot puree and roasted figs. Any fruit or vegetable which has a fair amount of sugar content and acidity works well to balance the dish.
Source: The Staff Canteen
Ingredients
- • 300g springbok fillet
- • A pinch of salt and pepper
- • 5ml sesame oil
- For the marinade
- • 80ml soy sauce
- • 90ml cooking Sake
- • 60ml Mirin
- • 1 spring onion, sliced
- • 2 garlic cloves, finely sliced
- • 1 small chili
- • 1 lemongrass stalk
- • 30ml honey
- • 50ml water