In 1950, the Harry's Bar in Venice invented this dish in honor of the famous painter Victoriao Cabacho. Although Europeans also dared to eat raw meat, for a long time there was only beef tartar and this kabachu dish.
Kabachu is a dish that is basically made with the freshest red raw beef and drizzled with white cream. Because Kabachu's paintings are brightly colored, especially red and white, they are used very uniquely.
Ingredients include: steak, egg yolks, mustard, salt, pepper, lemon juice, white vinegar, milk, olive oil and Usastro sauce with worcestershire sauce, and that's it.
The first step is to make the white sauce first, add egg yolks, white vinegar, mustard, a little pepper and salt in a large bowl, beat well, and add a drop of olive oil to it.
Beat until the sauce turns milky, then add lemon juice. If the sauce is too thick, add chicken soup or beef soup to dilute it, and some people use water, which is fine.
Leave half of the sauce and add the usastza sauce to the other half. The most famous sauce is called lee & perrins, which everyone thinks was invented by the British, but it was actually made by a general who brought the ancient Indian recipe back to his hometown. Ingredients include roses, onions, shallots, garlic, cinnamon, cloves, soy sauce, salt, sugar and pepper. What is fascinating is that the addition of small river fish makes the taste more intricate.
The most authentic method is to use the freshest beef fillet, de-fattened, de-ribbed, cut straight into thin slices, spread on the plate, and pour the sauce vertically and horizontally to become a square.
In an Italian restaurant in the United States, Kabachu is laid with a piece of cellophane, cut beef and put it on, then spread a piece of cellophane, and then flattened meat with a mallet. Remove the paper, spread on a plate, add salt and oil and lemon juice, sprinkle a few sesame leaves and crushed parmesan cheese on top. As soon as Italian cuisine spread to the United States, it deteriorated.
Beef can also be replaced with lamb and venison. After Kabachu became popular, all raw meat and fish flakes were called Kabachu. Some cooks slice raw halibut and use the sauce described above to make seafood Kabachu. Delicious, there is also the seawater lobster and freshwater crayfish of Kabachu.