How to Make Japanese Tataki Seared Beef on a Bed of Onion and Daikon Asian Cooking Recipe Cuisine

Japan Tataki Seared Beef on a Bed of Onion and Daikon

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1.25 lbs. tenderloin

1 tsp salt

1-2 tbsp oil

1 onion, thinly sliced

Salt

2 fresh shiso leaves or a combination of ½ tbsp chopped mint leaves and ½ tbsp chopped cilantro

2 small green onions, cut into slivers

2 small saikon radished cut into very thin matchsticks

2 tsp wasabi paste

2 ½ tbsp soy sauce

4 tbsp soy sauce

2 tbsp mirin

½ tbsp sugar

4 tbsp dashi

2 tsp bonito fish flakes


Directions:

Prepare grill to very high heat. 

If the tenderloin is larger than 2 inches in diameter, cut along the grain in half. Just before placing the meat on the frill rub it with salt and oil and oil the grate. Place the meat on the high heat and grill for 1 to 2 minutes on each side until it just becomes brown.  As soon as it is sufficiently browned on all sides, tightly wrap the meat in cling wrap and toss it into ice water.

When cold, remove the meat from the ice and place it in the refrigerator for a few hour to completely chill. 

Rub onion slice with a little salt. Set aside for 20 minutes. Drain any water from the onions. Roll up shiso leaves and cut into very thin slices. Mix the leaves with green onions and daikon in a bowl, toss well and serve.

Put wasabi and 2 ½ tbsp soy sauce in the bowl and serve as is without mixing.

Combine 4 tbsp soy sauce, mirin, sugar, dashi and bonito flakes and serve as a dipping sauce.


Cut thoroughly chilled meat on the diagonal into thin slices and place on top of the onion and daikon salad. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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