How To Make The Best Beef Tataki (Beef Tataki Recipe)

Hello and welcome! Today I want to share with you my beef tataki recipe, one of my favorite Japanese dishes!

If you’re not familiar with Beef Tataki, it is a dish made by thinly slicing seared beef and serving it with a variety of condiments. It is a popular appetizer at Japanese restaurants, and it’s easy to see why – the combination of the savory seared beef and the tangy condiments is absolutely delicious.

The origins of Beef Tataki can be traced back to Japan’s Edo period when it was common to sear the meat over an open flame to preserve it. Today, the dish is enjoyed all over Japan and beyond, and it has become a staple at Japanese restaurants around the world.

Here are a few tips to help you make the best Beef Tataki at home:

1. Use high-quality beef: As I mention in the recipe, it is important to use good-quality beef for this dish. Look for a cut with good marbling, such as ribeye or sirloin. These cuts will be more flavorful and tender when cooked.
2. Don’t overcook the beef: It is important to sear the beef quickly on high heat to create a nice crust, but it should still be pink on the inside. Overcooking the beef will result in a tougher, less flavorful dish.
3. Thinly slice the beef against the grain: Slicing the beef against the grain will result in a more tender texture. To do this, look for the lines of muscle fibers in the meat and slice perpendicular to them.
4. Get creative with the condiments: While ponzu sauce, grated daikon radish, and chopped scallions are traditional accompaniments for Beef Tataki, you can feel free to get creative with your condiments. Some other options might include soy sauce, wasabi, pickled ginger, or even a spicy mayonnaise.
5. Serve the beef tataki immediately: This dish is best served immediately after it is sliced, as the flavors and texture are at their peak. If you need to make the dish in advance, you can sear the beef and let it rest, then slice and serve it later. Just be sure to slice it as close to serving time as possible for the best results.

I hope you enjoy this beef tataki recipe and stay tuned for more delicious dishes from around the world!

Beef Tataki Recipe

Thinly slice seared beef and serve with a variety of condiments for a delicious Japanese dish.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Equipment

• Cutting board
• Sharp knife
• Griddle or large skillet
• Tongs

Ingredients

  

• 1 pound high quality beef such as ribeye or sirloin
• Ponzu sauce
• Grated daikon radish
• Chopped scallions
• Soy sauce Optional
• Wasabi Optional
• Pickled ginger Optional
• Spicy mayonnaise Optional

Instructions

 

• Slice the beef into thin slices against the grain.
• Heat a griddle or large skillet over high heat.
• Place the beef slices on the griddle or skillet and sear for about 30 seconds on each side, or until a nice crust has formed but the inside is still pink.
• Remove the beef from the heat and let it rest for a few minutes to allow the juices to redistribute.
• Thinly slice the beef against the grain and arrange it on a plate.
• Serve the beef tataki with a variety of condiments, such as ponzu sauce, grated daikon radish, and chopped scallions. Enjoy!

Notes

It is important to use high quality beef for this recipe, as it is the star of the dish. Look for a cut with good marbling, such as ribeye or sirloin.
The beef should be seared quickly on high heat to create a nice crust, but it should still be pink on the inside.
Thinly slice the beef against the grain for the most tender texture.
Serve the beef tataki with a variety of condiments, such as ponzu sauce, grated daikon radish, and chopped scallions.