Setouchi Beef Tartare : Yukke
Setouchi Beef Tartare is a variation of a dish commonly known as Yukke in Japan, which, in turn, is an adaptation of a Korean dish of marinated raw beef called Yukhoe. The main differences between Setouchi Beef Tartare and the other two dishes are that it’s made with cold roast beef rather than raw meat and it doesn’t include chunks of pear. Any roast beef can be used: leftover from a roast, bought at a deli, or the final step in preparing and serving our Steamed Roast Beef recipe. The creamy quality, umami richness, and “meaty” flavor of the seasonings make the dish as tasty as those made with raw beef, if not better.
Setouchi Beef Tartare : Yukke
Setouchi Bifu Tarutaru : ユッケ
Serves 4
Main Foods
Cold Roast Beef, 1 lb. (450 g)
Seasonings
Toasted Sesame Oil, 2 tablespoons
Honey, 1 teaspoon
Mirin, 2 teaspoons
Soy Sauce, 2 tablespoons
Aromatics / Flavorings
Garlic Powder, 1/2 teaspoon
Toasted Sesame Seeds, 2 teaspoons
Kaiware Daikon Sprouts or Arugula, small bunch
Directions
Mince the roast beef as fine or as coarse as you like. A mix of fine and coarse is best. The finer pieces enhance the creaminess of the dish and also help bind the meat together, while slightly larger pieces give it some chew. Start by slicing the beef into thin strips according to your preferred textures, then roughly chop the slices. You can also chop the slices in a food processor, pulsing briefly.
Mix the seasonings, garlic powder, and toasted sesame seeds in a bowl. Add the beef to the bowl and blend well.
Serve
Chill well before serving. Either mound the beef in a bowl for sharing or create four individual servings by forming plump patties or using a metal cylinder mold to create attractive stacks. Sprinkle more toasted sesame seeds on top and place some peppery kaiware daikon sprouts or spicy arugula on the side. Enjoy as an appetizer, side dish, or main dish with toasted bread or rice.