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Ponzu Beef Tataki


Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium


Marinade ingredients:
3 tablespoons olive oil, extra-virgin
1 each lemon
1 handful parsley leaves
fresh, finely chopped
1 red chili peppers
long, seeds removed (optional) and finely diced
2 tablespoons pon-su
1 tablespoon sherry vinegar
1 teaspoon wasabi powder
or paste
Dressing ingredients;
2 tablespoons pon-su
2 tablespoons mirin (sweet seasoning)
500 grams beef, steak
eye fillet, (free range and pasture-fed)
To serve: rocket leaves, shelled edamame, chilli


To make the marinade for the beef, add all ingredients except the beef together in a bowl and whisk until well incorporated.

Set aside 3 tablespoon of the marinade to serve at the table.

Add the beef fillet to the marinade, cover with cling wrap and chill in fridge for 1 to 2 hours, but preferably longer.

Once ready, cook the marinated beef on a hot BBQ or grill pan to your liking.

Traditionally the tataki should be rare to medium-rare.

Allow to rest for 10 minutes then cut into very thin slices with a sharp knife.

To make the dressing, strain the marinade you have set aside and add the additional ponzu and mirin.

Assemble the sliced beef on a platter and scatter with rocket leaves, edamame, extra chilli and drizzle liberally with the dressing.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 8999% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 9%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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