Taste Scoring
★★★★★ 120-150 minutes Prep 30 minutes + Hot Cook 60 minutes + Heat Removal 30-60 minutes
This recipe is the same as for Roast Beef. The difference is that roast beef is cooked with meat and vegetables, while beef tataki (seared beef) is cooked with meat alone.
Once again, the “low-temperature cooking” function of the Hot Cook has been used to slowly cook the meat over a long period of time while locking in the flavor of the meat. The temperature is set at 60 degrees Celsius.
Before I bought the Hot Cook, when I cooked beef tataki, I had to constantly watch the pan’s heat while standing in the kitchen. But there was no guarantee that the beef would turn out well, and I was always worried about overcooking the beef and making it too well-done.
You can eliminate the stress with the Hot Cook. All you have to do is prepare the food and put it in the inner pot, and the rest will be cooked automatically.
The Hot Cook is very reliable!
WHAT IS HOT COOK？
Hot Cook is Japanese popular cookware, waterless automatic cooking pot series, made by SHARP. Just put the ingredients in the pot and press the switch to automatically prepare a variety of dishes.
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
This article introduces recipes using the Hot Cook, which has become an indispensable part of our home.
Hot Cook Recipe [Beef Tataki (Seared Beef)] One Point Advice
- Remove the beef from the refrigerator for 30 minutes to an hour before cooking to bring it to the same temperature as room temperature.
- Once the Hot Cook has completed low-temperature cooking, remove the inner pot only from the Hot Cook with the meat in it and cover it. Leave it indoors to cool for 30 minutes to an hour to lock in the umami flavor inside.
Hot Cook Recipe [Beef Tataki (Seared Beef)] Ingredients: 4 people
- Beef block: 500g
- Salt: 5g (about a hundredth of a percent of the beef, or 1%)
- Pepper: as much as you like
- Olive oil: 1 tablespoon
- Shiso leaves (Japanese basil): Use as a condiment if you like
Hot Cook Recipe [Beef Tataki (Seared Beef)] How to make
- Pierce the surface of the beef with a fork, sprinkle with salt and pepper and work it into the meat with both hands.
- Melt the olive oil in a frying pan and quickly brown the meat over high heat until the surface is lightly browned, then remove it immediately.
Add the beef that has been cooked only on the surface.
Manually set => Fermentation and low-temperature cooking => 60℃ => 30 minutes => Start
Again, cook the underside of the meat at a low-temperature cook setting at 60°C for 30 minutes.
Manually set => Fermentation and low-temperature cooking => 60℃ => 30 minutes => Start
- Insert the stainless-steel skewer deeply into the thickest part of the meat, then pull it back out until the tip of the skewer is right in the center of the thickness of the meat.
- Wait about 10 seconds, and pull the skewer out of the meat.
- As soon as you pull it out, place the tip of the skewer against your lips to check the temperature.
- If the temperature of the skewer is;
1) “Warm” means medium, 2) “Cold” means rare, and 3) “Hot” means well done
Depending on the condition, extend the low-temperature cooking with the Hot Cook.
Let it sit for 30 minutes to an hour.
At this time, there is no need to remove the meat from the pot or wrap it in aluminum. Just leave the lid on, and it will be fine.30分から1時間ほどそのまま放置しておきます。
- Remove the meat, cut it into thin slices, and place it on a plate.
This time, we used shiso leaves (Japanese basil) as a condiment and served it with two different sauces: ponzu and wasabi soy sauce.
Either sauce went quite well with the meat, and the meat was very tender and delicious.
Click here to check the Roast Beef recipe.
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot
