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Tataki

Tataki recipe image
This authentic Japanese-style beef tataki offers a perfect balance of textures and flavors. The New York strip steaks are quickly boiled to keep the interior rare and tender, while the exterior is sealed for a pleasant contrast. The accompanying sauce is a deep, savory reduction of soy sauce, sake, mirin, and dashi, creating a glossy, umami-rich glaze that complements the beef beautifully. Ideal for entertaining or as an elegant starter, this dish showcases high-quality meat with minimal but impactful seasoning. It pairs wonderfully with crisp greens or steamed rice.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 151.4
Description
This authentic Japanese-style beef tataki offers a perfect balance of textures and flavors. The New York strip steaks are quickly boiled to keep the interior rare and tender, while the exterior is sealed for a pleasant contrast. The accompanying sauce is a deep, savory reduction of soy sauce, sake, mirin, and dashi, creating a glossy, umami-rich glaze that complements the beef beautifully. Ideal for entertaining or as an elegant starter, this dish showcases high-quality meat with minimal but impactful seasoning. It pairs wonderfully with crisp greens or steamed rice.
Ingredients
  • 3 lb New York strip steaks
  • 3/4 cup Soy sauce
  • 3/4 cup Sake
  • 1/2 cup Mirin
  • 2 cup Dashi
Directions
  1. 1
    In a medium saucepan, combine soy sauce, sake, mirin, and dashi.
  2. 2
    Bring the liquid mixture to a boil over medium-high heat.
  3. 3
    Carefully add the beef steaks to the boiling liquid.
  4. 4
    Return the liquid to a boil and cook the steaks for 3 to 5 minutes.
  5. 5
    Remove the steaks from the liquid; ensure they remain rare on the inside.
  6. 6
    Wrap the steaks tightly in foil and refrigerate overnight to chill completely.
  7. 7
    Continue boiling the remaining liquid in the saucepan, reducing it until it thickens into a glaze.
  8. 8
    Watch carefully as the sauce reduces; stop when it forms large, slow bubbles to prevent burning.
  9. 9
    Remove the reduced sauce from heat and refrigerate overnight to cool and thicken further.
  10. 10
    Trim any excess fat from the chilled steaks.
  11. 11
    Slice the steaks into very thin pieces against the grain.
  12. 12
    Arrange the beef slices neatly on a serving plate.
  13. 13
    Just before serving, drizzle 1 teaspoon of the reduced sauce over each portion of meat.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 151.4kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 3.4g17%
Cholesterol 41.0mg14%
Sodium 1727.1mg72%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.2g1%
Sugars 0.2g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Sake and mirin can be purchased at most liquor stores or the Asian aisle of well-stocked supermarkets. Dashi stock is available in powder or liquid form at Asian grocery stores.

Do not overcook the beef during the initial boil; it should remain rare in the center. The chilling process firms up the meat for easier slicing.

Garnish with chopped green onions for added freshness and color.

Serve 5 to 7 slices per person as an appetizer.

Ensure the sauce does not burn while reducing; keep a close eye on it as it thickens.

Keywords: beef, tataki, japanese, appetizer, seared, rare, soy sauce, sake, mirin, dashi, strip steak, glaze, umami, sliced beef, party food, elegant, cold cut, meat, dinner party, asian cuisine, quick cook
Read it online: https://www.chefs-mate.com/recipe/tataki/