Beef Tataki with Garlic Chips and Ponzu Onion Dressing


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Tataki is one step away from raw, but involves a quick searing before thinly slicing. To avoid the fragile pieces falling apart, I wrap the beef tightly in plastic wrap after browning and refrigerate before slicing. The garlic chips take this Japanese classic up a level, but if you don’t have time, the ponzu onion dressing still makes this dish.

Prep 20 minutes, plus 2 hours chilling
Cook 5 minutes


  • 300 g (10½ oz) beef fillet
  • 1 tbsp vegetable oil
  • 1 tbsp chopped chives

Ponzu Onion Dressing

  • 4 tsp Japanese light soy sauce
  • 2 tbsp finely diced shallots
  • 45 ml ( fl oz) yuzu juice
  • 1 tbsp caster sugar
  • 2 tsp grated ginger

Garlic Chips

  • 3 garlic cloves
  • 125 ml ( fl oz) vegetable oil


Slice the meat into two 10 cm (4 inch) long cylindrical pieces. Season the beef well using lots of sea salt and freshly ground pepper. Heat a frying pan with the vegetable oil and sear the meat on all sides until it is browned and sealed, about 2–3 minutes. Remove from the pan and let cool for a few minutes. Wrap the beef very tightly in plastic wrap and refrigerate for at least 2 hours and up to 24 hours ahead.

Mix the ponzu onion dressing ingredients together in a small bowl and set aside.

To make the garlic chips, finely slice the garlic on a mandoline or using a sharp knife. Add the oil and garlic to a small frying pan or small saucepan. Keep the heat on medium–low and let the garlic slowly get crisp. Remove with a slotted spoon when golden and let dry on paper towels. Sprinkle with salt. You can make these chips a day in advance and keep in a covered container lined with a small piece of baking paper.

Thinly slice the beef, arrange on a platter and pour the dressing over. Top with the garlic chips and chives and serve.