Edited extract from Miss Polly’s Kitchen by Polly Markus, photography by Megan Jenkins (Flash Studios), published by Allen & Unwin NZ, rrp $45.
Japanese-style steak tacos
SERVES 4
750g skirt steak
1 large avocado, flesh sliced
¼ purple cabbage, very finely sliced or shaved
A handful of fresh coriander
Lime wedges
1 tablespoon light cooking oil
10 mini soft tortillas
½ red chilli, thinly sliced (optional)
JAPANESE MARINADE
2 ½ tablespoons white miso paste
2 ½ tablespoons mirin
1 ½ tablespoons sesame oil
1 ½ tablespoons sugar
QUICK CUCUMBER PICKLE
5 tablespoons rice wine vinegar
1 ½ tablespoons caster sugar
1 Lebanese cucumber, thinly sliced
½ red onion, thinly sliced
WASABI MAYO
1 cup mayonnaise (I use Kewpie)
1 tablespoon wasabi (or more if you want it spicy)
1 Combine the marinade ingredients in a bowl. Add the steak, coating it well. Season with lots of cracked pepper. Leave to marinate for at least 30 minutes.
2 To make the quick cucumber pickle, mix the vinegar and sugar in a medium bowl, stirring until sugar has dissolved. Add the cucumber and onion.
Stir well to make sure they are well coated. Season with salt. Set aside to pickle
