Tataki is a Japanese preparation technique whereby red meat, fish or even tofu is seasoned, seared at a scorching temperature and rapidly cooled down to leave the centre as rare or untouched as possible – for this reason you should use the best quality meat or fish you can afford. I first saw this Beef Tataki with Ponzu Sauce recipe from Andrew Zimmern and loved how pure and simple and natural it looked. We knew we had to try it! And I’m so glad that we did.

The Beef Tataki with Ponzu sauce has such a fresh and delicious flavor, especially with a great piece of meat or seafood, I could literally make it my entire meal. You can buy ponzu sauce in the grocery store if you’re short on time, but the recipe below for homemade ponzu is amazing.

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Beef Tataki with Ponzu Sauce

5 from 3 votes

Recipe by Flip Flop Foodies Course: SushiCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Ingredients

• Ponzu Sauce:

• 4 tbsp 4 aged soy sauce

• 8 tbsp 8 rice wine vinegar

• 2 tbsp 2 lemon juice

• 1 inch 1 square piece of kombu

• 2 tbsp 2 grated fresh ginger

• Beef Tataki:

• 3 lbs. 3 center cut, trimmed whole piece of dry aged beef sirloin

• 1 tbsp 1 sesame oil

• 1 tsp 1 white sesame seeds

• 3 tbsp 3 peanut oil

• 1 tbsp 1 hot chili sesame oil (or more to taste)

• 6 6 scallions

Directions

• Ponzu Sauce:
• Combine the soy sauce, rice wine vinegar, lemon juice, kombu and ginger in a mixing bowl. Place in the fridge overnight. Strain before serving.
  
• Tataki:
• Cut the large piece of meat in half, lengthwise. Allow to come to room temperature, about 1 hour.
• Season the beef on all sides with salt, pepper, sesame oil and a sprinkle of white sesame seeds.
• Preheat a cast iron skillet over high heat for a few minutes. Add the peanut oil. Sear the beef over high heat, making sure to keep the center rare, about 3 to 4 minutes per side.
• Let meat rest for 10 minutes, slice thin and arrange on a large platter.
• Slice the scallions paper thin, sprinkle on the beef along with the hot chili sesame oil.
  Serve, passing the ponzu at the table.

Inspired by Andrew Zimmern