Beef tataki

Beef tataki

By
From
JapanEasy
Serves
2-4
Photographer
Laura Edwards

Tataki is a beautiful method of cooking: just seared, so you get the lovely, rich flavours of browned meat or fish, but still raw in the middle so you also get the most tender, juicy texture. It’s the best of both worlds, and it’s very, very, VERY easy. By the way, this recipe also works well with tuna, swordfish, salmon or any other kind of delicious, meaty fish you can get your hands on.

Not at all difficult

Ingredients

Quantity Ingredient
60ml sake
15g caster (superfine) or granulated (raw) sugar
60ml soy sauce
2 tablespoons oil
2 garlic cloves, finely sliced
300-350g steak, cut about 2.5 cm thick, see note
1/4 bunch chives, finely sliced
pinch toasted sesame seeds
handful peppery leaves, like rocket or watercress
1 shallot, finely sliced and soaked in cold water

Method

  1. Combine the sake and sugar in a small saucepan and bring to the boil. Remove from the heat and add the soy sauce. Leave to cool.
  2. Put the oil in a sturdy frying pan (skillet) and add the garlic. Turn the heat to medium and let the garlic slowly brown. Remove the garlic when it’s golden, and drain on kitchen paper. Crank the heat up on the pan – it should be stupidly, scarily, surface-of-the-sun hot. (It needs to be extremely hot to ensure the steak achieves a nice colour on the outside while remaining raw, or at least rare, in the middle.)
  3. While the pan is coming up to temperature, dry the surface of your steak thoroughly with kitchen paper. Carefully lay your steak in the pan and let it develop a very rich, deep, dark brown colour. Turn the steak and let the other side colour as well. Remove from the pan and immediately transfer to the freezer.
  4. Let the meat firm up in the freezer for about 20 minutes, then remove and slice it very thinly. Pour over the sake and soy mixture, and garnish with the fried garlic, chives and sesame seeds. Top with a handful of leaves and the drained shallot.

Note

  • Lean cuts free of sinew work best, so go for fillet, bavette or rump
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again