Heres a Beef Tataki recipe, a modern Japanese favorite with thinly sliced beef in a citrusy dressing.
This recipe is one of the mains in thefusion Japanese banquet menuI shared yesterday,pictured below.
Albeit a modern one.
Thefusion Japanese menustarring this Beef Tataki!
Choose: Restaurant v Monday-night version
Today, Im sharing two versions of Beef Tataki.
So take your pick!
It takes a very skilled knife master to cut a thick piece of beef like that into thin slices.
Thefusion Japanese menustarring this Beef Tataki!
Trim to uniform thicknessso the beef cooks through evenly.
Quality Because this is cooked to rare, I recommend getting a good quality piece from your local butcher.
Also, use a bigger piece because thicker slices = less slices!
A pile ofcrispy potato straws(Pommes Paille) is the perfect speedy garnish for tataki, though for an easy option just use packet crispy fried shallots!
This is pictured below (fat trimmed).
Its a good option because it has a more beefy flavour than tenderloin.
yuzu dressing for tataki
Tataki is typically served with a citrusy dressing.
Classic choice: yuzu citrus dressing for tataki
The Yuzu gives this a touch of special (restaurants love it!)
and distinct Japanese flavour.
They add depth of flavour into this sauce.
Optional garlic infused oil
If you cant consume alcohol or find them, suggest using one of the alternate sauces listed below.
Rice vinegar substitute apple cider vinegar
Japanese soy sauce or Chinese light soy sauce or all purpose soy sauce.
Do not use dark soy sauce (too intense, it will ruin the dressing).
Monday-night Beef Tataki
Yuzu a distinctly Japanese citrus.
Find it in Asian and Japanese grocery stores, they are sold in small bottles like pictured below.
Substitute with equal parts lemon and lime juice (its actually not far off).
Just pan-sear a steak, slice thinly, then drizzle with sauce!
Asian Sesame Dressing
The ginger garlic dressing fromBeef Soba Noodles
Dressing for theTuna Poke Bowl
something crunchy!
A crunchy garnish always works well with these sort of dishes, to add texture contrast.
Ive posted them as a separate recipe because theyre worthy!
SeeCrisp Potato Straws (Pommes Paille).
Easy alternative Rip open a packet of crispy fried shallots and sprinkle!
Theyre a perfect alternative salty, crispy little pops of goodness.
Pantry staple in my world I use them so often, I evenwrote a post about them!
But you do end up with crispy garlic chips, so feel free to use them!
Substitute with rapeseed oil or any other neutral flavoured oil.
How to make beef tataki
Dont be daunted by the step photos, its not hard.
Im just being generous with explanations because its a special dish!
Slow roast beef Rub the beef with a little oil and sprinkle of salt.
To be safe, check first after 15 minutes.
The internal temperature will rise to 49-51C/120-124F as it rests, which is rare.
This seals the outside and gives it some nice colour.
However, at lower temperatures, this adjustment is not always necessary.
Cool Transfer the beef to a rack set over a tray.
Cold beef = easier to slice thinly.
Crispy fried shallots are an ideal easy alternative for a crispy garnish for beef tataki.
Slice When you are ready to serve, finely slice the beef.
Once its plated up, sauced and garnished, you cant tell!
Garlic infused oil
Here is now to make the garlic infused oil.
Simmer & infuse Place the garlic and oil in a tiny saucepan over low heat.
Simmer for 5 minutes until the garlic is pale golden.
Strainoil into a small bowl.
Reserve garlic chips for another use (salad, poke bowl, noodles, fried rice!).
Simmerthe mirin and sake for 1 minute in a tiny saucepan.
Mix Let it cool for a few minutes, then mix with the remaining Dressing ingredients.
Crispy potato straws (pommes paille)
See theseparate recipefor the full Crispy Potato Straws steps.
In summary:
Julienne potato Use a julienne mandolin to cut the potato.
Storage:This stays 100% crispy for 5 days.
Make a big batch and munch on them like french fry crisps!
Plating up
OK, ready to assemble!
Beef slices Use a knife to carefully transfer the beef slices onto a plate.
Lay them so they are overlapping slightly in any pattern you want.
Dont worry if they look a bit scruffy!
Once its dressed, you cant tell!
Pilea mound of the crispy potato straws in the middle.
Pile high!Serve leftover potato straws on the side.They will disappear fast!
Its still soooo good!
Cook steak Cook the steak to your liking in a screaming hot cast iron pan.
Restaurants typically cook it to rare (sometimes raw!)
but you’re able to cook it to your liking.
Slice Rest then cool the steak for at least 1 hour, if time permits.
Cool steak = easier to cut thinly.
Though having said that, warm beef tataki is lovely!
Plate up Lay the steak in a line, overlapping slightly or just lined up next to each other.
Sprinkle with crispy fried shallots and green onion.
Serve it alongside a leafyAsian SaladorSlawwithfried riceorgarlic rice, and you have yourself a lovely modern Asian meal.
As for how to eat it?
and yousquidgeeach piece of beef in the sauce before putting it in your mouth.
Promise me you wont forget!
Nagi x
PS Reminder this recipe features as part of myspecial fusion Japanese menu!
Designed especially with practicality in mind with much of it make-head.
Beef Tataki Frequently asked questions
Is Beef Tataki traditional Japanese?
Monday-night Beef Tataki
Fish tataki (tuna is popular) is a traditional Japanese dish.
Beef Tataki is a little more common these days in Japan but its considered a more modern Japanese dish.
But outside of Japan, both fish and beef are quite popular.
Prevent screen from sleeping
For my mothers traditional Japanese Tuna Tataki recipe,see here(on RecipeTin Japan).
Is beef tataki rare or raw?
I personally preferrarebeef tataki rather than raw.
Prevent screen from sleeping
Is it safe to eat rare beef?
People all around the world eat raw beef think, carpaccio and tartare so rare is fine!
In fact, there is nothing wrong with raw beef and our digestive system can certainly handle it.
And raw beef dishes are a staple at fine dining restaurants beef tartare is a French starter classic!
However, because we are cooking the beef only to rare, better to get a good quality beef.
You dont need to go rolls royce (which Id recommend for rare beef dishes).
But this is not the dish to make with end-of-shelf-life discounted beef.
What is the best cut of beef for beef tataki?
Both beef tenderloin and steak is used for beef tataki.
Often at restaurants, youll see premium steaks used (wagyu is a firm favourite).
Thick cut steak is best.
For an elegant home version, I opt for beef tenderloin.
However, I dont hesitate to make tataki with any steak!
Prefer your beef more well done than rare?
I found this out first hand myself when I accidentally overcooked the beef to medium!
You wont have this problem with steak because the slices you are cutting will be smaller.
Generally, it is much easier to finely slice a steak rather than a tenderloin.
Why do you slow roast the beef?
Most recipes just sear.
As noted above, I prefer my beef rare rather than raw for beef tataki.
If you only sear beef tenderloin, the inside is completely raw.
No meat thermometer?
Its easier to cook a steak to rare as you might tell by touch.
Can I sous vide the beef instead of slow roasting?
ABSOLUTELY, this is a recipe perfect for sous-videing!
Cool and chill per recipe (chilling makes it easier to slice thinly).
But I didnt make it the base recipe as I assumed most home cooks dont have sous vide equipment.
What is the best way to prepare Beef Tataki ahead?
The morning of for a dinner serving works well.
I dont recommend making it the day before because meat is never as juicy when refrigerated overnight.
They stay 100% crisp!
What testing did you do for this recipe?
Too much, for a dish like this.
Method not good enough!
Just a quick searof the tenderloin on the stove, as typical recipes online recommend.
Left the centre completely raw which was not appetising to me.
Cling wraptightly to freeze.
Didnt work because of the general semi-freezing issue above.
Leaving cling wrap onto hold the tenderloin together as you slice.
Sous videthe tenderloin to perfection rare then briefly sear so the seared layer is very, very thin.
Refrigerate for a good 4 hours to really chill the beef then thinly slice.
Worked very, very well but not a piece of equipment most people have.
Slow roasted in the oventhen briefly seared to replicate the sous vide effect in the oven.
Worked nearly as well.
Solved!This became the base recipe.
But the meat just wasnt as juicy, even once it was brought back to room temperature.
All of thisis irrelevant to steak!
And there you go!
Some of the iterations and testing that I undertook for this recipe.
I know it sounds pedantic.
So I want to give people the confidence that they can tackle this!
And believe me, there were many, many happy volunteers to take leftovers!
