Beef tataki

Tataki de ternera

Today's recipe has an oriental feel, a very tender and juicy tataki to enjoy from start to finish with this dish. It is macerated with typical Japanese ingredients but is very easy to find in oriental supermarkets. The only requirements you need are that the meat be of very good quality, take advantage of any offers and freeze in advance, it is really worth it and serve at room temperature.

  • 700-800 g of beef fillet (from the narrowest part)
  • Olive oil
  • Salt and pepper
For maceration:
  • 30 ml soy sauce
  • 40 ml of sake
  • 30 ml mirin
  • 1 onion finely chopped
  • 1 sliced ​​garlic
To accompany:
  • ponzu sauce (optional)
  • arugula
beef-tataki-photoshop Preparation:
  1. Put the soy sauce, sake and mirin in a 14 cm Optima by Monix saucepan , mix and put on the heat to heat up for a few minutes, remove from the heat and let it cool slightly before adding the onion and garlic.
  2. Put the meat on a platter and spread the marinade juice with the onion and garlic on top, let it rest for about 15 minutes, turning the meat so that it is coated on all sides.
  3. We heat our 28 cm aluminum and non-stick Xtrem frying pan from Monix with a little oil, remove the meat from the pan, dry it a little with kitchen paper and season it a little since soy sauce contains salt.
  4. Brown the meat on all sides, it should be well sealed on the outside and rare on the inside, so that it remains juicy. While it is cooking we can paint the meat with the marinade that is left in the source.
  5. Let the piece of meat rest for a few minutes before cutting.
  6. Thinly slice the fillet into thin pieces and place on a tray or plate, decorate with arugula leaves and we can accompany it with ponzu sauce.
Photographs and recipe by Silvia .

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