2 In The Kitchen: Japanese-Style Surf & Turf, Featuring Lobster And Filet Mignon
NEW YORK (CBSNewYork) - Chef Masaki Nakayama of Mr. Robata stopped by to cook up his take on surf & turf, Japanese style.
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Click here for a printable version of these recipes (.pdf)
Chef Naka of Mr. Robata's FILET MIGNON WITH WET MARINADE
Serves 4
Ingredients
- 7oz x 4 Filet mignon
- 1oz Soy-sauce
For wet marinade
- 1cup Vegetable oil
- 2oz Sesame oil
- 1oz Chopped ginger
- 1oz Chopped garlic
Preparation:
Put Filet mignon into serving bowl.
Add soy-sauce and gently hand-rub filet-mignon for 2~3min. set aside.
Place vegetable oil, sesame oil, ginger, and garlic in a bowl with the meat.
Refrigerate overnight.
Chef Naka of Mr. Robata's LOBSTER WITH ORANGE BUTTER SOY-SAUCE
Ingredients
- 1lb x 4 lobster (or any size you like)
For orange butter soy-sauce
- 1oz Soy-sauce
- 3oz Melted butter
- 3teaspoon Orange skin zest
- 1teaspoon Lemon juice
Preparation:
Place all ingredients in to a tall cup.
Use hand blender and blend well until it is emulsified.
Brush finished lobster with sauce.
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