This was the first time that I made Tataki, and it was certainly delicious. I used rump steak and the meat was very tender; however, next time I make it, I will try to cut the slices even thinner. It might need to be left in the freezer for a longer time. Ingredients: 60ml sake 15g caster (superfine) or granulated (raw) sugar 60ml soy sauce 2 tablespoons oil 2 garlic cloves, finely sliced 300-350g steak, cut about 2.5 cm thick, see note 1/4 bunch chives, finely sliced pinch toasted sesame seeds handful peppery leaves, like rocket or watercress 1 shallot, finely sliced (or a small onion) Method: Combine the sake and sugar in a small saucepan and bring to the boil. Remove from the heat and add the soy sauce. Leave to cool. Put the shallot or onion in a small bowl and add a pinch of salt and a splash of white vinegar (about 1 tsp). Mix well with your hands and leave to marinate for about 15 minutes. Discard the juices. Put the oil in a sturdy frying pan (skillet) and add the garlic.