Being Japanese, I cook dishes which go well with rice (and with beer and wine off course) in my daily life. This is a beef steak recipe in a Japanese style called Tataki. The rare steak is sliced thinly and dressed with a simple soy sauce-based gravy sauce with added lemon juice. It’s a light and refreshing way to eat beef. Be careful – it’s difficult to stop eating this dish!
This dish requires only 6 ingredients and once you cook the steak, the dish is almost ready to serve, so it’s a handy recipe when you need a bit more food on your dining table. The steak is thinly sliced, which makes this dish great for sharing. It also looks gorgeous, so never fails to impress your guests at dinner parties.
- You can cook the steak to your liking. Since it’s sliced thinly, you won’t have to worry about it becoming too tough to eat.
- I used rump steak today, but you can use any steak meat for this recipe.
- Sesame seeds taste much better when toasted. Please refer to the preparation section 3 of this recipe for how to toast sesame seeds.
Topic: What is Tataki?
Tataki is one of traditional cooking methods in Japan. The word itself means pound or hit and as it suggests, the cooking process includes pounding or hitting.
Tataki cooking is often used to prepare raw fish dishes, such as horse mackerel, tuna, and sardine. These fish are chopped finely together with condiments, such as ginger, garlic, spring onion and shiso. In order to chop it finely, chefs use kitchen knives as if pounding the fish, hence these dishes are called Tataki.
However, the steak for this dish isn’t chopped but sliced. That’s because there is another cooking method which shares the same name. The method is originated as a local delicacy in the Kochi prefecture in the 19th century. The area had an abundant catch of bonito and people sealed the surface of the fish fillet by flame before eating it. This process prolonged the freshness of the fish and kills germs and parasites, as well as adding a smoky flavour. After that, salt or sauce was added on top and people patted the fillet with their hands for the flavour to be absorbed into the fish. It’s said that this process is the reason that this cooking method is called Tataki.
This Tataki cooking method has spread nationwide and is applied to other ingredients, including beef, tuna, and salmon.
Most Japanese people associate Kochi prefecture, then called Tosa, in the 19th century with Ryoma Sakamoto, one of the most popular political samurai in the late Edo period, and believe that he must have enjoyed Tataki dishes. Let’s think about him when you eat Tataki dishes!
Reference: https://style.nikkei.com/article/DGXMZO28116160U8A310C1000000?channel=DF080420167221 (Japanese)