A simple side dish for those who like their meat blue. If you love carpaccio, then the Japanese version is going to be perfect for you! This amazing sliced beef is served with a homemade ponzu sauce that only takes minutes to make. Full video recipe after the break.
Beef tataki is pretty much the Japanese version of carpaccio. All you need to do is grab a nice quality fresh cut of beef (grab beef fillet if possible) that’s at least 1-inch-thick, quickly sear it over high heat, thinly slice it and serve with some sort of acid.
So one of the most tender cuts of meat would be the beef fillet, which is perfect for this type of dish. The problem is that is a pretty expensive cut of meat. But! The good news is that you don’t need that much to make two neat dishes of tataki. However, if you’re feeling like eat a whole bunch, or have a large party to serve then you can easily go grab a nice thick cut of steak and use that instead. It won’t be as tender but it won’t break the bank either.
The other thing you will need besides a nice piece of beef is the acid/dressing to go with it. Carpaccio is usually just served with lemon juice, salt and pepper. The beef tataki is also served with a sour dressing, but in this case it’s a ponzu sauce made with soy sauce, yuzu juice, mirin and bonito flakes. Yuzu is a lemon that originated in East Asia and is used in many Asian cuisines. It kind of tastes like a mix of lemons, oranges, and grapefruit. It has the sourness of a lemon, but is sweet like an orange, and has a hint of bitterness to it.
If you live in North America, it’s very hard to find the fruit. It isn’t really imported here, and the concentrate version of it is pretty expensive. So for my recipe I opted out and just used lemon juice instead. If you want a more authentic flavour you can try making your own “yuzu” juice by mixing lemons, oranges, and grapefruit together. I hear a little bit of lime also works too. Or you can just go to an Asian market and buy some premade ponzu dressing.
So that’s pretty much it. Just make sure to sear all sides to kill the bacteria and to refrigerate the sliced meat until you’re ready to serve. Please leave any comments or suggestions here or on the YouTube video.
1 thick cut of good quality steak (at least 1 inch thick)
1 green onion stalk
1 tbsp mirin
1/2 cup lemon juice
1/3 cup bonito flakes
1/2 cup soy sauce
Pour the soy sauce onto a small pan and bring to a light simmer on medium heat. Once it starts to bubble, take it off the heat and add the lemon juice, mirin, and bonito flakes. Give it a good stir and set it aside to cool.
Trip and excess fat off your steak and rub some canola or peanut oil on it (or any other high smoking temp oil). Get your pan as hot as you can and sear the meat on each side until it’s nice and golden, about 1 min each side. It should still be very red on the inside.
With a sharp knife, thinly slice the steak across the grain. This will help in giving you a nice tender piece of meat. If you want the pieces to be bigger, you can try cutting the meat at an angle, giving the meat a bit more surface area. Once you have sliced all of your steak we can start flattening it. You can use a meat tenderizer, or the palm of your hand, or the back of your knife. If you use the knife try to do it in a smearing motion, kind of like you’re trying to push the meat the edges.
Strain the dressing, and quickly dice the green onions into fine rings. Plate up the meat and serve with plenty of the onions on top and a drizzle of the ponzu sauce.