Beef Tataki (Japanese Seared Beef Fillet)
Ingredients
Main Ingredients
beef fillet
300 g
salt
0.25 tsp
ground black pepper
0.125 tsp
garlic paste
0.5 tbsp
cooking oil
0.5 tbsp
finely chopped green onions
1 tbsp
Sauce
sake
0.5 tbsp
mirin
1 tbsp
Japanese soy sauce
0.5 tbsp
wasabi paste
0.5 tsp
Instructions
Pierce the beef
Take your beef fillet and pierce it all over with a clean fork. This will tenderize the meat and help the seasonings travel deeper.
Season and rest
Sprinkle with salt and pepper, then rub the garlic paste all over the surface. Cover and allow the fillet to come to room temperature.
Preheat your pan
Preheat your pan on high. Add the oil and once sizzling hot, place the fillet in the pan.
Sear the beef
Fry for about 30-45 seconds on each side to sear the surface all over.
Rest the beef
Once seared, turn off the heat, wrap the meat with foil and rest it in the warm pan for 15 minutes.
Burn off the alcohol
Pour the sake and mirin into a small saucepan and allow it to boil for 30 seconds to 1 minute to burn off the alcohol.
Mix the sauce
Add soy sauce and wasabi to the sake and mirin mixture, and whisk until smooth. Store in the fridge until time to serve.
Slice and serve
Once the beef has finished resting, use a clean, sharp knife to cut it into thin slices. Arrange the slices on a plate, drizzle with sauce and top with chopped green onions.
Original recipe
Storage
Best consumed the same day. Store in block form and slice just before serving to avoid bacterial growth.
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