Tataki refers to a Japanese method of preparing fillet of beef, in which the meat is lightly seared, marinated, sliced thinly similar to sashimi, and served with a citrus-soy dipping sauce.
500 g fillet steak
small handful of shiso leaves
small handful of mizuna leaves
1 tablespoon pickled ginger (julienned)
1 tablespoon daikon (julienned)
1/2 red chilli (julienned)
1 spring onion (finely sliced)
sancho berries or sancho pepper
80 ml Japanese soy sauce
10 g freshly grated wasabi
Malson sea salt flakes
- Season the fillet steak with salt and leave it to rest about 10minutes at room temperature. Heat a flat griddle or a heavy-based frying pan until smoking hot. Sear the beef for 1 minute on each side - it should be rare on the inside.
- Slice the steak 5mm thick and place straight on to a bed of the shiso and mizuna in a circular fashion.
- Garnish with thee pickled ginger, daikon and red chilli, and finely sliced spring inion. Season lightly with freshly ground berries or sancho pepper.
- Mix the Japanese soy sauce with the freshly grated wasabi and serve on the side, for dipping.