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GEMSBOK LOIN TATAKI

This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very Japanese cooking method – to sear on the outside but leave raw on the inside. All of course in celebration of the Rugby World Cup that kicks off in Japan today!

Gemsbok Loin Tataki Recipe

Serves 4

Ingredients

  • 800 g Gemsbok loin
  • 3 tablespoons olive oil blend
  • 6 tablespoons soy sauce
  • 4 tablespoons mirin
  • 2 spring onions, finely sliced
  • 2 tablespoons honey
  • juice of 2 limes
  • 2 garlic cloves, crushed
  • Kalahari desert salt to season
  • cracked black pepper to season

For the garnish

  • 3 radishes, finely sliced
  • 2 tablespoons ginger, peeled and grated
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 spring onions, finely sliced
  • 1 teaspoon honey

Method

Rub half of the olive oil blend on the gemsbok loin. Season with salt and pepper.

Heat the remaining oil in a pan over high heat.

Add the gemsbok loin and cook for 4 minutes on each side.

Remove from the heat and set aside.

Combine the rest of the tataki ingredients in a resealable bag.

Place the gemsbok loin in the resealable bag.

Gently shake the bag to ensure the gemsbok loin is evenly coated.

Refrigerate until you are ready to serve.

Remove the gemsbok loin from the resealable bag and shake off excess marinade.

Slice the gemsbok loin as thinly as possible and arrange on a platter.

For the garnish

Combine the ginger, sesame oil, soy sauce and honey.

Drizzle over the sliced gemsbok loin.

To serve, sprinkle over the finely sliced radish and spring onions and pour a glass of 2017 Leopard’s Leap Shiraz!

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