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How to Cook Wagyu Beef Tataki

How to Cook Wagyu Beef Tataki


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Beef tataki refers to a Japanese method of preparing prime cuts of Wagyu beef, where the meat is lightly seared, sliced thinly and marinated similar to sashimi, in my version I use Yuzu Ponzu and a little sesame oil to finish.  This dish reminds me of a restaurant dish with its refined appearance and delicately paired flavours. 

Method
  1. Bring the steak to room temperature then season with salt.
  2. Take a heavy based frying pan, add a splash of oil and on high heat evenly sear your steak for 1 minute on each side, it should be rare on the inside.
  3. Let it rest on a chopping board for a couple of  minutes then slice very finely and lay on a plate.
  4. Scatter over the raw mushroom, Daikon and ginger then drizzle the Yuzu ponzu all over then garnish with fresh shisu or watercress. 
To serve
  • Serve with Japanese noodles sprinkled with Furikaki, Wasabi and extra Yuzu Ponzu for dipping. 

  • The Ingredients
  • Wagyu fillet, ribeye or sirloin steak
  • Splash of peanut or sunflower oil
  • 1 king oyster mushroom cut into thin batons
  • Fresh Daikon(white radish) cut into thin batons
  • Pickled ginger to garnish
  • Shiso cress or Watercress to garnish
  • Wasabi co. Yuzu Ponzu dipping sauce to dress
  • Yuzu Furikake to serve
  • Wasabi & fresh lime to serve

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