Marinated beef fillet shashimi with yuzo kosho and roasted white cabbage

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 190 Kcal, 24g Protein, 9g Carbohydrates, 5g Fat


  • Beef fillet sashimi
  • 400 g beef tenderloin, cut into strips 3 mm thick and 2 cm wide
  • 0.5 organic lemon, used grated zest and juice
  • 1.5 tbsp soy sauce
  • 1 tbsp cane sugar
  • 0.5 cm ginger, grated
  • 1 garlic clove, pressed
  • 1 tbsp dark sesame oil
  • White cabbage
  • 0.5 white cabbage (approx. 400 g), cut into slices approx. 2 cm thick
  • 1 dl beef bouillon
  • 0.25 tsp yuzukosh? (Japanese citrus-chilli paste)
  • 1 tsp miso paste

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  • Beef fillet sashimi

    Divide the beef fillet onto plates. Combine the lemon zest and juice in small pan with the sugar, soy sauce, ginger, garlic and oil. Gently warm the marinade, pour over the beef fillet and marinate at room temperature for approx. 15 mins.
  • White cabbage

    Heat a non-stick frying pan and toast the white cabbage for approx. 2 mins. each side. Combine the stock, miso paste and yuzu kosho, pour over the cabbage, bring to the boil and marinate over a low heat for approx. 10 mins. Plate up the cabbage with the sashimi. Goes well with toasted slices of white bread.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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