Beef Tataki Recipe
Daily Value: 20%
|Folic Acid (B9)||57µg||14%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
This is a classic Japanese appetizer that will appeal to many fans of sashimi. This simple preparation highlights the flavors of the meat, with a sauce made from cooked beets, soy sauce, and mirin; the nutty flavor of toasted sesame seeds; and a hint of heat from a pinch of Sichuan pepper.
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- Sunflower oil
- 1 skirt steak
- 3/4 ounce cooked beets
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch
- 5 teaspoons mirin*
- 2 tablespoons sake
- 5 drops sesame oil
- 1 scallion, chopped finely
- 1 tablespoon toasted sesame seeds
- Pinch of Sichuan pepper
- 10 Krisprolls®, warmed, or small slices toasted bread
Heat a nonstick skillet with a drop of sunflower oil. When the skillet is very hot, sear the steak briefly on each side, so it remains rare. Place the cooked meat on paper towels and set aside in the refrigerator. Combine the beets with the soy sauce in the bowl of a food processor and blend. In a bowl, dissolve the cornstarch in the mirin and add to the beets.
Transfer to a saucepan and cook gently for 1 minute over low heat to make a smooth sauce. Let cool, then add the sake and the sesame oil, whisking to keep the sauce smooth. Slice the meat finely and place in a serving dish, then combine with a little sauce and the chopped scallion. Sprinkle with the toasted sesame seeds and the Sichuan pepper. Serve the tataki, chilled, with warmed Krisprolls® or slices toasted of country bread.
Adapted from "Pierre Gagnaire: 175 Home Recipes with a Twist" by Pierre Gagnaire (Flammarion, 2012)Servings: 4
Total time: 30 minutes
Notes and Substitutions:
*Note: Mirin is a fermented rice alcohol that is less strong in taste than sake and sometimes has a plum flavor. It is widely available in Asian grocery stores.