Beef Tataki

  • Ready in: 6 hours
  • Serves: 4
  • Complexity: very easy
  • kcal: 384
Beef Tataki


  • 600 g eye fillet
  • 15 g clarified butter
  • 1 garlic clove, crushed
  • 1 tsp onion, grated
  • 1 tsp fresh ginger, grated
  • 1 tsp celery, grated
  • 1 tsp daikon, grated
  • 2 tsp lemon juice
  • 2 tsp rice vinegar
  • 2 tsp rice bran oil
  • 1 tsp sesame oil
  • 1 tsp liquid honey
  • 1 tbsp Japanese soy sauce
  • SIDS SALT & PEPPER to taste


  1. Remove all fat from the beef. Heat butter in a pan and sear the beef on all sides. Allow to cool then season with SIDS SALT & PEPPER, wrap in cling-film to form a sausage then place in freezer for 6 hours.
    Using a slicer, cut into paper-thin slices and don't forget to remove the cling-film.
    Arrange on serving plates. Blitz the remaining ingredients, including SIDS CRAZY LEMON, to a sauce then pour over the beef.
    History: Tataki ("pounded" or "hit into pieces"), also called tosa-mi, refers to two methods of preparing fish or meat in Japanese cuisine. The meat or fish is seared very briefly over a hot flame or in a pan and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served with soy sauce and garnishes like a sashimi. The method originated in Tosa Provence. Lore has it that it was developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.