This Itameshi Beef Carpaccio was one of my favourite dishes when I visited Cucina Itameshi in Vienna. The Itameshi parts of the dish are the Onion Tsukemono and the Wasabi dressing, both work extremely well in the dish and ads new dimensions to it, without taking away from the original flavours. The Beef is pounded by hand, a technique that makes it extra tender and so much nicer to eat. Really worth trying out if you like Itameshi style food.
0:00 Intro
1:06 Ingredients
1:31 Making the Onion Tsukemon
4:12 Making the wasabi Dressing
7:47 Prepping the Parmesan
8:21 Prepping the Beef
10:22 Plating the Carpaccio
12:04 Tasting
13:51 Outro
Ingredients:
Beef (fillet/tenderloin)
Parmesan
Spring onions
Onions
Rice Vinegar
Katsuobushi
Soy Sauce
Wasabi
Sugar
Salt
My name is Chris (Christian) Nilson, and I’m a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe.
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#Görgött #Beef #carpaccio #CucinaItameshi