Beef Carpaccio - Cucina Itameshi Style

This Itameshi Beef Carpaccio was one of my favourite dishes when I visited Cucina Itameshi in Vienna. The Itameshi parts of the dish are the Onion Tsukemono and the Wasabi dressing, both work extremely well in the dish and ads new dimensions to it, without taking away from the original flavours. The Beef is pounded by hand, a technique that makes it extra tender and so much nicer to eat. Really worth trying out if you like Itameshi style food.

0:00 Intro
1:06 Ingredients
1:31 Making the Onion Tsukemon
4:12 Making the wasabi Dressing
7:47 Prepping the Parmesan
8:21 Prepping the Beef
10:22 Plating the Carpaccio
12:04 Tasting
13:51 Outro

Ingredients:
Beef (fillet/tenderloin)
Parmesan
Spring onions
Onions
Rice Vinegar
Katsuobushi
Soy Sauce
Wasabi
Sugar
Salt

My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe.

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#Görgött #Beef #carpaccio #CucinaItameshi

[carlineboyd]

Stunning recipe thank you and the heart tartar I'm going to make it Monday ie tomorrow 💯💗

[mikaellarsson]

Very nice, Christian! As usual. The sweet onion pickles are great and the wasabi dressing too. Though most Japanese exported wasabi is made from white horseradish, which grows everywhere, along roads etc. At least 95% of the content in the tubes are plain white horseradish in the best case, some claim 5 or 2 % real wasabi. Then it is colored to green. Real wild wasabi is very rare and expensive. Horseradish is easy to grow in your garden, but keep it away from other plants, it is invasive. Or pick it along big roads, easy. Great job with the meat, I agree fully, no freezing. My Japanese friends say Itameshi is just Italian, but I know from experience there is always something Japanese in it :-)) Have been to Japanese pizza places and asked for a knife and fork, they only had spoons :-)) Also had "Napolitana" with one tiny anchovy in the middle. But, yeah, you are right, Italian and Japanese can marry very well together. Great clip, looking forward for more. Kanpai!

[gurraglad]

Something different and it looks real tasty as usual!