Japanese Beef Tataki

Japanese Beef Tataki

The Japanese know how to respect an ingredient and I gravitate towards their style of cooking because it is clean, intelligent, respectful and downright delicious. And, if you think about it, sashimi is probably the most primal of all dishes: raw sliced seafood or meat served with a little lemon juice or fermented soy and a touch of wasabi. Culinary heaven! I thought it only fitting that we pop this recipe in the book, as this simple preparation takes the humble steak to new levels.

  • serves: 4
  • yields: -
  • prep time: 15 minutes
  • cook time: 5 minutes (plus 4 minutes resting time)
  • contains: -
  • standard
  • standard

What you'll need

  • 600 g beef fillets trimmed of fat and cut into 2 portions lengthways (bring the meat to room temperature before cooking)
  • coconut oil melted, for cooking sea salt and freshly ground black pepper

  • 2 spring onions finely sliced
  • 2 tablespoons bonito flakes
  • baby shiso leaves to serve
  • 1 nori sheets finely shredded
  • black sesame seeds to serve
  • Onion Ponzu
  • 1/2 very finely chopped
  • 1 garlic cloves very finely chopped
  • 3 tablespoons extra virgin olive oil or macadamia oil

  • 1 tablespoon lemon juice
  • 1 tablespoon raw apple cider vinegar
  • 1 tablespoon wheat-free tamari
  • 1/2 finely chopped
  • Tataki dressing
  • 2 1/2 tablespoons wheat-free tamari
  • 125 mls raw apple cider vinegar
  • 1 tablespoon bonito flakes

Method

Serve this with a daikon or cucumber and avocado salad as well as some cooked broccoli and some fermented veg on the side.

1
To make the onion ponzu, combine all the ingredients in a bowl and set aside.
2
To make the tataki dressing, place all the ingredients in a bowl and mix to combine. Set aside.
3
Heat the barbecue to hot. Lightly brush the beef fillet with some coconut oil and season with salt and pepper. Sear the beef on the barbecue for 1½ minutes on all sides to seal, or cook further to your liking. Rest the beef in a warm place for 4 minutes.
4
Thinly slice the beef and arrange on a serving plate. Drizzle the onion ponzu over the beef, then drizzle on some tataki dressing and top with the spring onion, bonito flakes, shiso, sesame seeds and nori.
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