Recipe Japanese Beef Tataki
Beef tataki is a delicious Japanese specialty that sublimates the tenderness of beef tenderloin. In this recipe, the meat is quickly seared to preserve a melting center, then accompanied by a karaage sauce with rich flavors of soy, mirin and ginger. The whole dish is served on a bed of fresh mizuna leaves, sprinkled with zesty touches of yuzu kosho and toasted sesame seeds. An invitation to a culinary voyage that combines simplicity and refinement.
- Author
- iRASSHAi
- Prep Time
- 30 minutes
- Cooking Time
- 5 minutes
- Servings
- 4
- Category
- Kitchen
Ingredients
- 500 g quality beef tenderloin (preferably Wagyu or Angus)
- 1 tablespoon vegetable oil (sunflower or grapeseed)
- Fine salt
- Freshly ground black pepper
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 clove garlic, finely chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon yuzu kosho (Japanese condiment made from yuzu and chili pepper)
- 100 g mizuna leaves (or arugula if unavailable)
- Toasted sesame seeds for garnish
Directions
- Prepare the beef: Remove the beef tenderloin from the refrigerator 30 minutes before cooking. Season evenly with fine salt and black pepper on all sides.
- Sear the beef: Heat the vegetable oil in a frying pan over high heat. Sear the beef for 1 minute on each side to obtain a golden crust, including the ends.
- Cool the beef: Immediately plunge the seared beef into a bowl of iced water for 1 minute to stop the cooking process. Pat dry with paper towels.
- Refrigerate beef: Wrap the beef in cling film and place in the fridge for at least 15 minutes to facilitate cutting.
- Prepare the karaage sauce: In a small saucepan, combine the soy sauce, mirin, sake, sugar, chopped garlic, grated ginger and sesame oil. Bring to the boil, then simmer for 2-3 minutes until the sugar has dissolved. Leave to cool.
- Prepare the mizuna: Wash and spin-dry the mizuna leaves. Scatter them over the serving plates to create a fresh bed.
- Cut the beef: Remove the beef from the fridge and remove the cling film. Using a sharp knife, slice into thin strips about 0.5 cm thick.
- Arrange beef slices on a bed of mizuna. Drizzle with cooled karaage sauce.
- Add the yuzu kosho: Place small touches of yuzu kosho on the beef slices for a zesty, lemony note.
- Garnish and serve: Sprinkle with toasted sesame seeds. Serve immediately to enjoy the freshness and flavor of the dish.
