Beef Tataki

Rating

This is great as a starter.

Yields4 Servings
 400 g beef fillet
 6 tbsp soy sauce
 ¼ cup mirin
 30 ml lime juice
 2 tbsp ginger (grated)
 2 cloves garlic (minced)
 2 medium spring onions (finely sliced)
 1 cup daikon (grated and drained all excess moisture)
 ½ tsp good japanese chilli sauce
 1 handful fresh watercress
 1 pinch salt
1

In a small mixing bowl, combine the soy sauce, mirin, lime juice, and ginger and mix well.

2

Cover the fillet with half this mix and leave it to marinate.

3

After two hours, pat the fillet dry, and get a small pan very very hot and seal off the fillet until brown on all sides. Leave it to cool.

4

In a small bowl, mix together the daikon, spring onions, and chilli sauce.

5

Slice the meat into very thin strips and arrange them on a serving platter or serving plates, then drizzle with the remaining marinade.

6

Now evenly cover the meat with the daikon salad and top with watercress.

Ingredients

 400 g beef fillet
 6 tbsp soy sauce
 ¼ cup mirin
 30 ml lime juice
 2 tbsp ginger (grated)
 2 cloves garlic (minced)
 2 medium spring onions (finely sliced)
 1 cup daikon (grated and drained all excess moisture)
 ½ tsp good japanese chilli sauce
 1 handful fresh watercress
 1 pinch salt

Directions

1

In a small mixing bowl, combine the soy sauce, mirin, lime juice, and ginger and mix well.

2

Cover the fillet with half this mix and leave it to marinate.

3

After two hours, pat the fillet dry, and get a small pan very very hot and seal off the fillet until brown on all sides. Leave it to cool.

4

In a small bowl, mix together the daikon, spring onions, and chilli sauce.

5

Slice the meat into very thin strips and arrange them on a serving platter or serving plates, then drizzle with the remaining marinade.

6

Now evenly cover the meat with the daikon salad and top with watercress.

Beef Tataki