Beef tataki

Ingredients

• 6 tbspsesame seeds
• as neededsunflower oil
• 600 gbeef steak (kogelbiefstuk)
• 4 tbspponzu
• 1 tbspginger syrup
• 3 tbspmirin
• 6 gchives
• 3spring onions
• 4radishes
• 3 tbspmayonnaise
• 1 tspwasabi
• 150 gedamame
• a small handfulcress
• to tastesalt and pepper

Instructions

1. 1

   Coat the beef

   Mix the sesame seeds with salt and pepper on a plate. Roll the steak in the mixture to coat it.

2. 2

   Sear the steak

   Heat a frying pan over a high heat. Brown the steak briefly on all sides; the aim is to cook only the outside.

3. 3

   Chill the steak

   Remove the steak from the pan, wrap it in cling film and place it in the freezer for 10–15 minutes.

4. 4

   Make the dressing

   Stir together the ponzu, ginger syrup and 2 tbsp of the mirin. Finely chop the chives and mix them into the sauce.

5. 5

   Prepare the toppings

   Slice the spring onions into rings and the radishes thinly. In a small bowl, mix the mayonnaise, wasabi and remaining 1 tbsp mirin into a loose sauce.

6. 6

   Slice and dress

   Take the steak out of the freezer and cut it into thin slices. Arrange the slices on a plate, add the radishes and spring onions, then pour over the ponzu dressing.

7. 7

   Finish the plate

   Drizzle the wasabi mayonnaise in zigzags over the beef tataki. Scatter over the cress and edamame.

What is beef tataki?

Tataki is a Japanese preparation in which meat or fish is seared on the outside and left rare within, then sliced thinly. It has a different seasoning and presentation from Italian carpaccio, though both put delicate slices at the centre of the plate.

Here, sesame gives the steak a nutty crust, while ponzu and ginger syrup make a sharp, lightly sweet dressing. Radish, spring onion, edamame and a wasabi-mayonnaise drizzle add contrasting flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 38g protein, 12g carbs, 22g fat.

The beef and edamame provide most of the protein, while the sesame seeds and mayonnaise contribute much of the fat. The sesame, ginger syrup, mirin and edamame contribute carbohydrates; serve with extra vegetables or a modest portion of rice to make a more filling, balanced plate.

Choose and handle the beef carefully

Steak: choose a tender, even-shaped piece so it is easier to brown all over and slice neatly. Because the centre remains rare, use fresh beef from a reliable source and keep it chilled until preparation.

A quick sear is the key

Hot pan: let the pan heat thoroughly before adding the steak, and brown each side briefly. The goal is a browned exterior, not a cooked-through centre.

Sesame coating: press the seeds onto the meat so they cling as it goes into the pan. Keep an eye on them while searing, as sesame can darken quickly over high heat.

Why chill it before slicing?

Freezer rest: the 10–15-minute chill firms the outside of the steak, making it easier to cut into thin slices. It is a short firming step, not a request to freeze the meat solid.

Sharp knife: slice across the grain where possible, using smooth strokes rather than pressing down. Thin, even pieces are easy to arrange and take up the dressing well.

Balance the sauces

Ponzu dressing: ponzu supplies the citrusy, savoury base, with ginger syrup rounding it out and mirin adding sweetness. Stir in the chopped chives so their fresh flavour is spread through the dressing.

Wasabi mayonnaise: mixing in mirin loosens the mayonnaise into a drizzle. Add the wasabi as directed, then zigzag it over the plated beef rather than stirring it into the ponzu.

Serve with crisp toppings

Vegetables: slice the radishes thinly and cut the spring onions into rings for fresh crunch against the tender beef. Scatter on the edamame and cress just before serving.

Serving idea: present the slices on a platter as a starter, or serve them as a light main with rice or a simple salad alongside. Keep any extra dressing separate so diners can add it to taste.

Recipe notes & tips

• Pat the steak dry before coating it so the sesame mixture adheres well.
• Have the dressing and toppings ready before you start searing the beef.
• Turn the steak with tongs to brown each side without piercing it.
• Use a very sharp knife for neat, thin slices.
• Dress the beef shortly before serving to keep the toppings fresh.

Variations

• Citrus finish: add a little extra ponzu at the table for a sharper dressing.
• More heat: stir additional wasabi into the mayonnaise a little at a time.
• Cucumber crunch: add thinly sliced cucumber alongside the radishes.
• Herb swap: use finely chopped coriander in place of the chives.
• Rice accompaniment: serve the tataki over warm rice for a more substantial meal.

Common mistakes to avoid

• Starting with a cool pan: the steak may cook for too long before browning; heat the pan well first.
• Searing for too long: the centre can lose its rare texture; brown the outside quickly.
• Skipping the chill: the steak is harder to slice evenly; give it the full 10–15 minutes in the freezer.
• Cutting thick slices: they are less delicate to eat; use a sharp knife and aim for thin slices.
• Pouring on all the sauce early: the toppings can lose their freshness; dress the beef close to serving.

How to store

For the best texture, serve the tataki soon after slicing. Refrigerate leftovers promptly in a covered container and eat within 1 day; keep the sauces separate where possible. The beef is served rare, so avoid leaving it at room temperature.

Frequently asked questions