Chef Ian Ramirez Australian Wagyu Beef Tataki
- Prep time 30Min
- Cook time 5Min
- Technique Sear
- Meat Beef
- Cut Wagyu
- Serves 4
with Lime Ponzu and Sunomono Cucumber Salad
Ingredients
Beef Tataki
- 2 ounces sesame oil
- 2 ounces Kikkoman Lime Ponzu
- 12 ounces cleaned Australian Wagyu Beef Ribeye, cut into 3-ounce cubes
Sunomono Cucumber Salad
- 1 cup thinly sliced small Persian cucumber
- 1/4 cup julienned watermelon radish
- 1 tablespoon toasted sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1/2 tablespoon fish sauce
- 1 clove garlic, minced
- 1/2 tablespoon minced fresh ginger
- 1 tablespoon lemon juice
Assembly
- 12 medium shiso leaves
- 12 slices watermelon radish
- 1 cup curled green onions
- Finger limes, sliced
- 2 ounces Kikkoman Lime Ponzu
Method
Beef Tataki:
- Mix together the sesame oil and ponzu to make a marinade. Toss the Wagyu cubes with it and let stand at room temperature for about 1 hour.
- Sear the beef on high for about 45 seconds on all sides and remove from heat.
Sunomono Cucumber Salad:
- Mix together the salad ingredients in a bowl and keep chilled. Use within 1 hour of mixing.
Assembly:
- Lay out 3 shiso leaves and 3 slices of watermelon radish per plate to use as your base.
- Thinly slice each cube of seared beef and shingle them atop the shiso leaves.
- Top the beef with green onion curls and sliced limes. Garnish each serving with 1 tablespoon of ponzu dotted on the plate.
- Distribute the Sunomono Cucumber Salad evenly amongst the plates on top of the watermelon radish slices.