For a light but satisfying Japanese dish, you can’t beat this delicious seared beef salad from Aya Nishimura’s new book ‘Japanese Food Made Easy’
IMAGE: LISA LINDER
This is a super-easy, delicious meal for entertaining. The key is using the tail of a beef fillet, which is thinner (and much cheaper), so it will cook very quickly. This recipe will also work well with sirloin steak.
Beef Tataki (Seared Beef Fillet)
- 400 g (14 oz) good-quality beef fillet tail
- 1/4 cup (60 ml) clementine juice or orange juice
- 1 garlic clove, crushed with the back of a knife but left whole
- 1 onion, thinly sliced and kept in cold water
- 2 cups (60g) watercress, washed
- 200 g (7oz) daikon radish, finely grated (optional)
- sea salt and ground black pepper
- 2 tablespoons mirin
- 2 tablespoons sake
- 1/4 cup (60ml) soy sauce
- 2 tablespoons rice vinegar
- Take the beef out of the fridge and bring it to room temperature. Season with sea salt and pepper.
- To make the sauce, gently heat the mirin and sake in a small saucepan. Remove from the heat and add the soy sauce, vinegar, clementine juice and crushed garlic.
- Heat a frying pan over medium–high heat. Sear the beef for about 1–2 minutes on all sides. Remove from the heat and leave the beef to rest for at least 10 minutes.
- Drain the onion and combine with the watercress on a serving plate. Cut the beef into 5 mm (1/4 inch) thick slices and add to the salad. Serve with the sauce drizzled over the top. Drain any excess liquid from the grated daikon, and add it to the salad just before serving.
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