How to Make Japanese Beef Tataki With Ponzu Sauce Asian Cooking Recipe Cuisine

Japan Beef Tataki With Ponzu Sauce (Rare Seared Beef)

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, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

250 g (9 oz) porterhouse steak, about 5 cm (2 in) thick

1 tablespoon light olive oil

3 spring onions (scallions), very thinly sliced

Ponzu sauce:

125 ml (4 fl oz/½ cup) shoyu (Japanese soy sauce)

6 g (¼ oz/½ cup) bonito flakes (katsuobushi)

1 tablespoon mirin

60 ml (2 fl oz/¼ cup) lemon juice

Directions:

Put the steak in a bowl, pour over the oil and turn to coat all over. Heat a cast-iron frying pan over high heat and when very hot place the steak in the pan and cook for 1½ –2 minutes – do not turn during this time. Once the time is up, turn it and cook for a further 1–2 minutes – the meat will be very rare. Remove to a plate and allow to cool completely.

To make the ponzu sauce, put the shoyu in a stainless steel saucepan and bring to the boil. Add the bonito flakes, then turn off the heat and leave to cool. Add the mirin and lemon juice and then strain into an airtight jar and refrigerate until ready to use. Ponzu sauce can be stored for up to 10 days.

Place the steak on a board, trim away any sinew, then cut into thin slices, about 2 mm (⅛ in) thick. Arrange on a serving platter so that the slices just overlap. Scatter over the spring onion and about 80 ml (2½ fl oz/⅓ cup) of the ponzu sauce


*If you have yuzu juice, use that instead of the lemon juice for a more authentic taste.

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..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!