Beef Tataki
1 serving
10 minutes
Beef tataki is an exquisite dish of Japanese cuisine, consisting of thinly sliced, lightly seared beef. The technique of preparing 'tataki' originates from the Japanese tradition of briefly searing meat to preserve its tender texture and fresh flavor. Charring the beef gives it an appetizing aroma with a slight smoky note, and then the thin slices are dressed with a tangy ponzu sauce that imparts bright citrus and soy notes to the dish. Sweet lychee adds an unexpected fruity freshness, balancing the rich flavor of the meat. Beef tataki is a harmony of textures and flavors, making it a perfect choice for gourmets who appreciate the balance between tenderness and richness.
1
Coat the beef with olive oil, salt it with coarse salt, and char it with a torch until dark.
- Veal: 70 g
- Olive oil: 10 ml
- Coarse salt: to taste
2
Slice thinly across the fibers with a very sharp knife.
3
On a plate, brush balsamic cream, place slices of beef, and sprinkle with lychee on top.
- Canned lychees: 2 pieces
4
Dress with ponzu sauce, sprinkle with black pepper and coarse sea salt.
- Ponzu (citrus soy sauce): 10 ml
- Ground black pepper: to taste
- Coarse salt: to taste