Beef Tataki

Name: Beef Tataki
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 10 cm (4 in.) piece of mooli (daikon); 10 cm (4 in.) piece of mooli (daikon); 400 g (14 oz.) rib eye steak; 8 shiso leaves or baby gem leaves; 10 cm (4 in.) piece of cucumber, plus ½ cucumber, for pickling; 10 cm (4 in.) piece of cucumber, plus ½ cucumber, for pickling; sushi vinegar; 2 spring onions (scallions), chopped into fine rings; 2 spring onions (scallions), chopped into fine rings; 8 shiso leaves or baby gem leaves; furikake, for sprinkling; olive oil

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Eat these like little wraps with additional crunchy veggies and sauces. I use baby gem leaves, but any similar salad or herb leaves, like shiso, young spinach or young kale, would make a great substitute.

Ingredients

10 cm (4 in.) piece of cucumber, plus ½ cucumber, for pickling</

Asia
Japan
Main course

Method

Start the robata grill.

Using a Japanese mandoline with a medium blade, grate the cucumber into julienne-style strips from the green skin and firm flesh, discarding the seeds. Set the strips of cucumber aside. Peel the mooli (daikon) and grate on the same setting, right into the core. Place the mooli (daikon) in iced water and leave to crisp up.