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Bison Tataki with Wild Saskatoon Berry Ponzu
Prep: 20 minutes
Cook: 5 minutes
Servings: 4 (as an appetizer)
A Taste of the Prairies Meets the Pacific
This recipe is a culinary bridge, connecting the vast Canadian prairies with the refined techniques of Japanese cuisine. Bison, a cornerstone of Indigenous plains culture, is treated with the utmost respect in the tataki method, which perfectly preserves its tender texture and deep flavour. The classic citrusy ponzu is given a uniquely Canadian twist with the addition of Saskatoon berries, creating a sauce that's both familiar and thrillingly new.
Materials
- 1 lb bison sirloin or tenderloin, trimmed
- 1 tbsp high-smoke-point oil (like canola or grapeseed)
- 1/2 cup soy sauce or tamari
- 1/4 cup fresh orange or yuzu juice
- 2 tbsp rice vinegar
- 1/4 cup fresh or frozen Saskatoon berries
- 1 tbsp mirin
- 1 clove garlic, thinly sliced
- 1 tsp grated fresh ginger
- 2 green onions, thinly sliced for garnish
- Toasted sesame seeds for garnish
Preparation
- To make the Saskatoon berry ponzu, combine the soy sauce, orange/yuzu juice, rice vinegar, Saskatoon berries, and mirin in a small saucepan.
- Bring the mixture to a gentle simmer and cook for 5 minutes, lightly mashing the berries to release their juice. Remove from heat and let it cool completely.
- Once cooled, strain the ponzu sauce through a fine-mesh sieve if you prefer a smooth sauce, or leave the berry pulp in for more texture.
- Pat the bison loin dry with paper towels and season lightly with salt and pepper.
Cooking
- Heat the oil in a cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke.
- Carefully place the bison loin in the pan and sear for 45-60 seconds per side, until a deep brown crust forms. The inside should remain rare.
- Immediately transfer the seared bison to an ice bath for 30 seconds to stop the cooking process. Remove and pat thoroughly dry.
- Using a very sharp knife, slice the bison as thinly as possible (about 1/8 inch thick).
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