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.
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
Serve with Japanese noodles sprinkled with Furikaki, Wasabi and
extra Yuzu Ponzu for dipping.