Beef Tataki, Japan's answer to Italy's Carpaccio

1 Fillet of beef

150g Japanese rice wine

125g Mirin

20g Soy sauce

1g Salt

5g Ginger

5g Garlic

  1. Pull your fillet out of the fridge 2 hours before to bring it to room temperature

  2. Combine the rice wine and mirin in a pot and cook out the alcohol

  3. Take the pan off the heat and add the rest of the ingredients minus the beef

  4. Get a pan smoking hot - about 5 minutes on the highest setting will do it

  5. Season the fillet liberally with salt and pepper and sear on all sides - you're looking to develop a nice crust - this will take no longer than two minutes

  6. Once the fillet has been seared put straight into the marinade you made earlier and refrigerate for 1 hour

  7. Slice thinly going against the grain and serve with ponzu sauce, spring onions and garlic chips

Tip: You can tell the alcohol has been cooked out by smelling the pot in step 2. When your nose doesn't burn the alcohol has gone.

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