Beef tataki with ponzu sauce

Beef tataki with ponzu sauce

Rare seared beef

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

This beef dish is served cold as an appetiser. Sashimi-grade tuna fillet can be used instead of the beef but it will need to be seared very briefly before serving.

Ingredients

Quantity Ingredient
250g porterhouse steak, about 5 cm thick
1 tablespoon light olive oil
3 spring onions, very thinly sliced

Ponzu sauce

Quantity Ingredient
125ml shoyu
6g bonito flakes
1 tablespoon mirin
60ml lemon juice

Method

  1. Put the steak in a bowl, pour over the oil and turn to coat all over.
  2. Heat a cast-iron frying pan over high heat and when very hot place the steak in the pan and cook for 1½–2 minutes — do not turn during this time. Once the time is up, turn it and cook for a further 1–2 minutes — the meat will be very rare. Remove to a plate and allow to cool completely.
  3. To make the ponzu sauce, put the shoyu in a stainless steel saucepan and bring to the boil. Add the bonito flakes, then turn off the heat and leave to cool. Add the mirin and lemon juice and then strain into an airtight jar and refrigerate until ready to use. Ponzu sauce can be stored for up to 10 days.
  4. Place the steak on a board, trim away any sinew, then cut into thin slices, about 2 mm thick. Arrange on a serving platter so that the slices just overlap. Scatter over the spring onion and about 80 ml of the ponzu sauce.

Variation

  • To be completely authentic, use yuzu juice to make the ponzu sauce instead of lemon juice. This Japanese citrus is not yet available fresh in Australia, and the bottled juice is both hard to find and prohibitively expensive. A combination of lemon juice, lime juice and a little grapefruit juice also makes a very acceptable substitute.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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