I always thought a vegan was a 1950s extra terrestrial. If my theory is correct, I think that E.T. had wings and feathers, took one look at the poultry counter, and said with a frown: “Take me to your (expletive) leader!” And so a change in both terminology and diet evolved.
There’s too much attention being paid to a plant-based diet, and we forget that meat is plant-based too. It’s just that plants are rather farther back in the production thereof.
I am an unrepentant, bloody meat eater. Parse that sentence however you like. Let me give you a pictorial taste of a bloody-good beef dish that gets pretty much inhaled at celebrations within a certain Asian community.
I start with a strip of beef that’s very thick, about an inch and a half, almost square in cross section. Bottom sirloin is good, but I don’t have any just now so I’ll use a strip loin.
I trim the thick layer of fat and save it (rendered later in a frying pan on real low heat; it makes a really good base for lots of things, especially fries, or starting your stews). Or maybe I’ll use a bit of it to grease the pan I’m using right away, which I heat to smokin’ hot.
Then I throw the beef in and sear it on all four sides. Sizzle, sizzle. It only takes seconds! Never mind your temperature probe. It’s irrelevant. Don’t even finger test it.
Get the meat out of the pan and under cold water until it’s thoroughly chilled. Wrap it tightly in plastic (or whatever) and put it in the fridge.
Don’t forget to turn off the heat under the pan. Or turn on all the exhaust fans and open the doors.
A week ago you should have made your ponzu sauce. Mine goes like this:
1 measure of lemon, lime, or yuzu or the new guy, calamansi extract.
1 measure of real, honest to God, no salt omitted soy sauce. No diet crap!
One fifth measure of mirin. That’s sweetened rice wine.
A small piece of kombu, the dry, dark, thick seaweed.
A pinch of Bonito flakes.
Let it sit in the fridge for a week, then take it out and strain it.
Alternatively, you can buy ponzu sauce in the International food aisle practically anywhere. Mine lasts a long time, but you have to keep it in the fridge.
So just before the dinner/celebration/potluck/whatever, mince up a few cloves of garlic really fine, and slice an onion transparently thin.
Take the beef out of the fridge and cut it into thin slices so the raw centre shows, then spread it out like a deck of cards. Or use ‘yer imagination and make a pattern. Sprinkle the garlic and onion evenly over it all and take it to the party. Do not put your ponzu on it until the very last minute! When it’s on the table, and everybody’s sitting, then drizzle the sauce over the whole thing.
It’s Gyu Tataki (and it sure ain’t vegan)!
