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Beef Tataki

Beef Tataki

Slice the beef as thin as possible then enjoy.

Ready in: 6 hours

Serves: 4

Complexity: very-easy

kcal: 384

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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


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.