Marinated Beef Fillet Shashimi with Yuzo Kosho and Roasted White Cabbage

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 170 Kcal


  • 400 g beef tenderloin, cut into 3-mm-thick and 2-cm-wide strips
  • 0.5 organic lemon, use grated zest and juice
  • 1 tbsp. raw sugar
  • 1.5 tbsp. soy sauce
  • 1 clove of garlic, pressed
  • 0.5 cm ginger, grated
  • 1 tbsp. dark sesame oil
  • 0.5 white cabbage (approx. 400 g), cut into 2-cm-thick segments
  • 1 dl beef bouillon
  • 1 tsp. miso paste
  • 0.25 tsp. yuzukoshō (Japanese citrus-chilli paste)

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  • 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.
  • 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.

Products used in this recipe

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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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