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.
Yield
4 servingsPrep
20 minCook
10 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade ingredients | |||
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
lemon
juice |
|
| 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 | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade ingredients: | |||
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
lemon
juice |
|
| 1 | handful |
parsley leaves
fresh, finely chopped |
*
|
| 1 |
red chili peppers
long, seeds removed (optional) and finely diced |
*
|
|
| 3E+1 | ml |
pon-su
|
* |
| 15 | ml |
sherry vinegar
|
|
| 5 | ml |
wasabi powder
or paste |
* |
| Dressing ingredients; | |||
| 3E+1 | ml |
pon-su
|
* |
| 3E+1 | ml |
mirin (sweet seasoning)
|
*
|
| 5E+2 | grams |
beef, steak
eye fillet, (free range and pasture-fed) |
*
|
| To serve: rocket leaves, shelled edamame, chilli | |||
Directions
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.
