Description
Beef Tataki is a Japanese-inspired dish featuring tender, lightly seared beef tenderloin slices dressed with a zesty yuzu citrus soy sauce. The dish is elevated with a balanced combination of sake, mirin, rice vinegar, and garlic oil, delivering an umami-rich, slightly sweet, and tangy flavor profile. Crispy potato straws and green onion add a delightful crunch and freshness, making it a sophisticated yet approachable dinner option.
Ingredients
Scale
Beef
- 250 g Beef Tenderloin (The star of the dish; its tenderness is key for an exquisite bite.)
Dressing
- 1 tbsp Cooking Sake (Adds depth to yuzu dressing.)
- 2 tsp Mirin (Introduces sweetness for balance.)
- 1 tbsp Rice Vinegar (Provides acidity to brighten flavors.)
- 1.5 tbsp Japanese Soy Sauce (Essential for umami flavor.)
- 1 tbsp Yuzu (Offers a unique citrus kick.)
- 2 tbsp Garlic Oil (Optional; adds subtle garlic essence.)
Garnishes
- Crispy Potato Straws (Adds exciting crunch.)
- Green Onion (Optional garnish for freshness.)
Instructions
- Prepare the Beef: Pat the 250 g beef tenderloin dry with paper towels to remove excess moisture, ensuring a good sear. Season lightly with salt if desired.
- Sear the Beef: Heat a skillet over high heat. Add a small amount of oil and sear the beef tenderloin on all sides for about 1-2 minutes per side until the surface is browned but the inside remains rare. Remove from the skillet and let it rest at room temperature for 10 minutes.
- Make the Dressing: In a bowl, whisk together 1 tbsp cooking sake, 2 tsp mirin, 1 tbsp rice vinegar, 1.5 tbsp Japanese soy sauce, 1 tbsp yuzu juice, and 2 tbsp garlic oil until well combined. Adjust seasoning if necessary.
- Slice the Beef: Using a sharp knife, thinly slice the rested beef tenderloin into bite-sized pieces, about 4 slices per person.
- Assemble the Tataki: Arrange the sliced beef on a serving plate, drizzle generously with the yuzu dressing.
- Garnish and Serve: Top with crispy potato straws for crunch and sprinkle finely chopped green onions if desired. Serve immediately for the best texture and flavor.
Notes
- Use a very sharp knife to slice the beef thinly for the best texture.
- Allow the beef to rest after searing to retain juices and improve tenderness.
- Yuzu juice can be substituted with a mix of lemon and lime juice if unavailable.
- Adjust the garlic oil quantity or omit if you prefer a less pronounced garlic flavor.
- Serve immediately to maintain the crispness of potato straws and freshness of green onions.
