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Samurai Tataki
recipe contributor
Pierre LamielleSamurai Tataki
Show your prowess as a samurai by slicing through raw meat.
Chopped Canada Champ and Top Chef Canada Contender
Award winning illustrator of Alice Eats and Kitchen ScrapsHead tshirt designer at FoodOnYourShirt.com
INGREDIENTS
Tataki
2 (3-4 oz) flat iron steaks
Dressing
1 Tbsp soy sauce
1 Tbsp Mirin (or sweetened Japanese cooking wine)
1 Tbsp rice wine vinegar
1 tsp yuzu or lemon juice
5 drops of sesame oil
1 nob of fresh ginger, grated on a zester
1 Tbsp almond or cashew butter
marinade
3 Tbsp soy sauce
2 Tbsp Mirin (or sweetened Japanese cooking wine)
1 tsp rice wine vinegar
1 tsp yuzu or lemon juice
10 drops of sesame oil
Slaw
1/2 small head of Savoy Cabbage
1/2 daikon radish
1/2 cucumber, peeled and de-seeded
1/2 fennel
1/2 red pepper
1/2 yellow pepper
1 carrot
2 green onions
1 firm mango
1/4 cup crushed cashews
ancient knife proverb
A falling knife has no handle.
PROCEDURE
Start by getting your meat very cold in the refrigerator.
While the beef is chilling get a grill pan or a cast-iron skillet on super high heat and let it get blazing hot, about 10-15 minutes.
Make sure the pan is dry (no oil or food particles) or they will start to smoke like crazy and probably set off an alarm. Put on the hood fan to suck out any smoke. It’s going to smoke anyways, you just don’t want things getting out of control.
Meanwhile make the very simple marinade of soy sauce, mirin, rice wine vinegar, lemon juice and a drops of sesame oil. Divide the mix in two and set them aside.
When the pan is smoking take the beef out of the fridge and pat it dry with paper towels. It’s important that the beef is very dry before it goes in the pan.
Because the pan is hot enough, you don’t need any oil. Simply lay the steak into the pan and count slowly to 30. Flip the steak and count to 30 while you get a clean plate.
Take the steak out of the pan and onto the clean plate. Pour one half of the marinade onto the beef and flip it over to make sure it is covered. Put the steak into the fridge immediately and let it cool down for 15-20 minutes.
To make the slaw.
Using a Japanese mandoline or a very sharp Japanese knife, finely slice or julienne the cabbage, daikon radish, cucumber, fennel, red & yellow peppers, carrot, green onions
and firm mango. Toss all the veg in a large bowl and drizzle with the dressing. Toss with your fingers to coat.
Serve a tall proud pile in a bowl. Using your finger tips to add some height.
Get your grilled and chilled steak out of the fridge and slice it very thinly. Top the slaw with strips of beef tataki and serve with the remaining marinade in shallow serving dishes.
