📝 About This Recipe
Beef Tataki is a masterpiece of Japanese culinary technique, where the outer edge of a premium beef fillet is kissed by high heat while the center remains cool and rare. This dish balances the deep, savory richness of seared beef with a bright, citrusy ponzu sauce and a symphony of crisp garnishes. It is an elegant, refreshing appetizer that showcases the beauty of contrast in temperature, texture, and flavor.
🥗 Ingredients
The Beef
- 500 grams Beef Tenderloin or Center-cut Sirloin (trimmed into a uniform log shape)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Neutral Oil (grape-seed or vegetable oil for high-heat searing)
Citrus Ponzu Dressing
- 4 tablespoons Soy Sauce (use high-quality Japanese Shoyu)
- 3 tablespoons Fresh Yuzu Juice or Lemon Juice
- 2 tablespoons Mirin
- 1 tablespoon Rice Vinegar
- 1 teaspoon Fresh Ginger (finely grated)
- 1/2 teaspoon Toasted Sesame Oil
Garnish and Aromatics
- 2 inch piece Daikon Radish (peeled and finely grated)
- 2 cloves Garlic (sliced into paper-thin chips)
- 2 pieces Scallions (finely sliced on a bias)
- 2 pieces Red Radish (thinly sliced into rounds)
- 1 handful Microgreens or Shiso Leaves (for plating)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Remove the beef from the refrigerator 20 minutes before cooking to take the chill off. Pat the meat extremely dry with paper towels; moisture is the enemy of a good sear.
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2
Season all sides of the beef generously with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
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3
Prepare an 'ice bath' by filling a medium bowl with cold water and ice cubes. Set aside.
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4
In a small bowl, whisk together the soy sauce, citrus juice, mirin, rice vinegar, grated ginger, and sesame oil. Set the ponzu dressing aside to let the flavors marry.
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5
Heat a heavy cast-iron skillet or stainless steel pan over high heat until it is wispy with smoke. Add the neutral oil and swirl to coat.
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6
Carefully place the beef in the pan. Sear for exactly 45-60 seconds per side. You are looking for a dark, caramelized crust while keeping the interior completely raw.
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7
Immediately remove the beef from the pan and plunge it into the ice bath for 30 seconds. This stops the cooking process instantly, preserving the rare center and sharp 'ring' of the sear.
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8
Remove the beef from the ice bath and pat it completely dry. Wrap tightly in plastic wrap and place in the freezer for 15-20 minutes; this firms the meat, making it much easier to slice thinly.
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9
While the beef chills, lightly fry the garlic chips in a small amount of oil until golden and crisp. Drain on a paper towel.
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10
Unwrap the beef. Using a very sharp knife (a yanagiba or thin chef's knife is best), slice the beef against the grain into 3-4mm thick slices.
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11
Arrange the slices on a chilled platter, overlapping them slightly in a shingled pattern.
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12
Drizzle the ponzu sauce generously over the beef. Top with the grated daikon, sliced scallions, radish rounds, and crispy garlic chips.
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13
Finish with a sprinkle of toasted sesame seeds and microgreens. Serve immediately while the beef is cool.
💡 Chef's Tips
Always slice against the grain to ensure the beef is tender and melts in your mouth. Using a cast-iron skillet is highly recommended as it retains the high heat necessary for a rapid sear. If you cannot find Yuzu juice, a mix of 2 parts lemon and 1 part lime juice is an excellent substitute. Don't skip the ice bath; it is the secret to the distinct 'edge' of color that defines the tataki style. For an extra touch of luxury, use Wagyu beef with high marbling for a buttery texture.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to complement the acidity of the ponzu. A light, crisp Japanese lager like Asahi or Sapporo works beautifully to cut through the richness of the beef. Serve alongside a simple seaweed salad or sunomono (cucumber salad) for a complete refreshing meal. Add a small dab of freshly grated wasabi or momiji oroshi (spicy grated daikon) on the side for those who like a bit of heat.