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


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

To make the onion ponzu, combine all the ingredients in a bowl and set aside.
To make the tataki dressing, place all the ingredients in a bowl and mix to combine. Set aside.
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.
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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