Niku Carpaccio Recipe

Chill the beef in the freezer for 10–15 minutes so it firms slightly; this makes very thin slicing easier. Using a very sharp knife, slice the beef across the grain into paper-thin slices (about 1–2 mm). Arrange the slices in a single layer on a chilled platter, slightly overlapping for presentation.

Lightly brush or mist each slice with the neutral oil (about 1 tsp distributed across all slices) so the surface will sear and caramelize quickly when torched. Season very lightly with a small pinch of kosher salt and a little ground black pepper if desired.

In a small bowl, whisk together 3 tbs ponzu, 1/2 tbs fresh lemon juice and 1/2 tsp light soy sauce until combined. Taste and adjust acidity or salt — ponzu brands vary. Set aside at room temperature.

In another small bowl, combine 3 tbs Japanese mayonnaise, 1 tsp Sriracha, 1/4 tsp toasted sesame oil, 1/2 tsp rice vinegar and 1 tsp water. Whisk until smooth and adjust heat to taste by adding more Sriracha if desired. Season with 1/8 tsp kosher salt. Transfer the sauce to a squeeze bottle or small piping bag for controlled application.

Drizzle the ponzu lightly over the arranged beef slices — about half of the ponzu first to lightly flavor the meat (reserve remainder for finishing).

Using the squeeze bottle, apply thin lines or small dots of the spicy cream sauce across the beef slices. Aim for even coverage but don’t fully saturate the meat; the sauce should sit on the surface.

Using a kitchen blow torch set to medium-high, pass the flame quickly and evenly over each slice for 1–3 seconds per spot until the surface begins to brown and the cream sauce gains slight blistering and char marks. Keep the torch moving to avoid overcooking; the interior should remain rare and silky. If using a salamander, place the platter under high heat for just long enough to char the sauce edges (watch closely).

After torching, immediately drizzle the reserved ponzu over the beef to add brightness and a slight glaze.

Scatter the thinly sliced scallions and microgreens (if using) evenly over the beef, then sprinkle the toasted sesame seeds on top.

Serve the niku carpaccio immediately while the edges of the sauce are warm and slightly charred. Provide small forks or chopsticks for guests and recommend eating within a few minutes for best texture.