BEEF TATAKI

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. Turn the heat to medium and let the garlic slowly brown. Remove the garlic when it’s golden, and drain on kitchen paper.

Crank the heat up on the pan – it should be stupidly, scarily, surface-of-the-sun hot. (It needs to be extremely hot to ensure the steak achieves a nice colour on the outside while remaining raw, or at least rare, in the middle.)

While the pan is coming up to temperature, dry the surface of your steak thoroughly with kitchen paper. Carefully lay your steak in the pan and let it develop a very rich, deep, dark brown colour. Turn the steak and let the other side colour as well. Remove from the pan and immediately transfer to the freezer.

Let the meat firm up in the freezer for about 20 minutes, then remove and slice it very thinly.

Pour over the sake and soy mixture, and garnish with the fried garlic, chives and sesame seeds. Top with a handful of leaves and the drained shallot.

Serves 2-4

Note from the Author:

Tataki is a beautiful method of cooking: just seared, so you get the lovely, rich flavours of browned meat or fish, but still raw in the middle so you also get the most tender, juicy texture. It’s the best of both worlds, and it’s very, very, VERY easy. By the way, this recipe also works well with tuna, swordfish, salmon or any other kind of delicious, meaty fish you can get your hands on.

Not at all difficult.

Lean cuts free of sinew work best, so go for fillet, bavette or rump.

Comments

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