This easy and delicious recipe provides step-by-step instructions for making the perfect beef tataki. Serve on its own or with a bed of Asian salad leaves such as shiso and mizuna.
| Preparation | Cooking | Servings |
| 10 min | 5 min | 3 |
Beef tataki refers to a Japanese method of preparing fillet beef, where the meat is lightly seared, marinated, sliced thinly similar to sashimi, and served with a citrus-soy dipping sauce.
Ingredients:
Marinade:
Beef fillet:
Dipping sauce:
Way of preparation
Step 1
Make the marinade: Add 30ml soy sauce, 45ml cooking sake and 30ml mirin to a small bowl and stir. Transfer the marinade mixture to a pan and bring to a gentle simmer for a few minutes before adding the chopped 1 spring onion and 2 garlics, set aside to cool (your spring onion and garlic are to remain quite raw).
Step 2
Season 300g fillet beef with salt and pepper: Leave it to rest for about 10 minutes at room temperature. Grab a medium-sized frying pan, add a splash of sesame oil and on medium heat evenly sear your beef for one minute on each side, it should be rare on the inside.
Step 3
Let it rest on a chopping board for 5 minutes: Slice your fillet very finely and lay on a long plate. Pour the marinade sauce over the beef and serve with a small dipping bowl of ponzu soy sauce. You can also cover and leave it to chill in the fridge if you want to serve it cold with a higher marinade infusion.
Tips
An alternative way of marinating the meat is to wrap in a sandwich bag together with the marinade (after searing and before slicing) in the fridge for two hours.