How to Cook Wagyu Beef Tataki

Name: How to Cook Wagyu Beef Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
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

15 mins
5 mins
easy
2

Recipe by

Jeff Baker

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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Introduction

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

Bring the steak to room temperature then season with salt.
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.
Let it rest on a chopping board for a couple of minutes then slice very finely and lay on a plate.
Scatter over the raw mushroom, Daikon and ginger then drizzle the Yuzu ponzu all over then garnish with fresh shisu or watercress.