Tataki is one step away from raw, but involves a quick searing before thinly slicing. To avoid the fragile pieces falling apart, I wrap the beef tightly in plastic wrap after browning and refrigerate before slicing. The garlic chips take this Japanese classic up a level, but if you don’t have time, the ponzu onion dressing still makes this dish.
PREP 20 MINUTES, PLUS 2 HOURS CHILLING
COOK 5 MINUTES
- 300 g (101/2 oz) beef fillet
- 1 tbsp vegetable oil
- 1 tbsp chopped chives
PONZU ONION DRESSING
- 4 tsp Japanese light soy sauce
- 2 tbsp finely diced shallots
- 45 ml (11/2 fl oz) yuzu juice
- 1 tbsp caster sugar
- 2 tsp grated ginger
- 3 garlic cloves
- 125 ml (41/2 fl oz) vegetable oil
Slice the meat into two 10 cm (4 inch) long cylindrical pieces. Season the beef well using lots of sea salt and freshly ground pepper. Heat a frying pan with the vegetable oil and sear the meat on all sides until it is browned and sealed, about 2–3 minutes.
Remove from the pan and let cool for a few minutes. Wrap the beef very tightly in plastic wrap and refrigerate for at least 2 hours and up to 24 hours ahead.
Mix the ponzu onion dressing ingredients together in a small bowl and set aside.
To make the garlic chips, finely slice the garlic on a mandoline or using a sharp knife. Add the oil and garlic to a small frying pan or small saucepan. Keep the heat on medium–low and let the garlic slowly get crisp. Remove with a slotted spoon when golden and let dry on paper towels. Sprinkle with salt. You can make these chips a day in advance and keep in a covered container lined with a small piece of baking paper.
Thinly slice the beef, arrange on a platter and pour the dressing over. Top with the garlic chips and chives and serve.
Be sure to avoid any garlic cloves that have a green kernel inside as it is very bitter.
It sounds strange not to heat the oil first when frying the garlic, but it’s a very successful method for getting the garlic crisp and evenly cooked.
Images and recipes from My Asian Kitchen by Jennifer Joyce, Murdoch Books, RRP $39.99 Photography by Phil Webb, Illustrations by Riley Joyce.