From pop-up to permanent, Kurobuta shares a recipe from their Japanese tapas-style menu
Styled on the Japanese izakaya, where tapas-style plates are served to accompany drinks, Kurobuta started as a pop-up on the King’s Road. It has now found a permanent home on Kendal Street in the heart of Marylebone – think Aussie chef cooking fresh Japanese sharing dishes in a crisply styled interior with a rock ‘n’ roll soundtrack.
Chef and owner Scott Hallsworth talks us through Kurobuta’s Beef Tataki.
Beef Tataki:
100g of Beef Fillet
1 Tbs of Onion Ponzu
3 Stalks Finely Sliced Spring Onions
Garlic Crisps
Ponzu:
10 Parts Rice Vinegar
5 Parts Dark Soy
1.5 Parts Lemon Juice
Onion Ponzu:
1 Finely Diced White Onion
2.5 Tbs of Grapeseed oil
2 Tbs of Ponzu
1 Tsb of Garlic Puree
1. Season the beef fillet with plenty of seas salt and freshly ground black pepper
2. Heat a pan until smoking
3. Lightly oil the beef and sear quickly until all surfaces are well coloured
4. Plunge into ice-water and allow to cool, remove and rest on absorbent paper
5. Cut into think slices and lay on a long plate
6. Top with a line of spring onion, then a line of the onion Ponzu
7. Spoon Generous amounts of Ponzu around the plate
8. Blanch sliced garlic in milk, rinse in cold water, dry off well and deep fry. Top the entire dish with a large helping of the crunchy garlic crisps
