Niku Tataki Recipe

Name: Irashiai Sushi Pub Japaneses NIKU TATAKI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.8 lb beef tenderloin or sirloin (center-cut); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs neutral oil (vegetable or canola); 3 tbs yuzu juice (or yuzu concentrate + water); 2 tbs soy sauce (light/japanese); 1 tbs mirin; 1 tsp rice vinegar; 2 tbs dashi (low-sodium, cooled) or water; 1 tsp granulated sugar; 2 tbs scallions (green parts only), thinly sliced; 2 tbs daikon oroshi (grated daikon, well-drained); 3 leaf shiso leaves or microgreens (optional); 1 tsp sesame seeds (toasted); 0.5 tsp fresh yuzu or lemon zest (optional); 0.5 tsp wasabi paste (optional, for serving)

Inspired by Irashiai Sushi Pub Japanese

Time30m

Serves2

seared beef served with Japanese citrus sauce.

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Ingredients

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Beef

0.8 lb beef tenderloin or sirloin (center-cut)

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs neutral oil (vegetable or canola)

Yuzu Citrus Sauce (Ponzu-style)

3 tbs yuzu juice (or yuzu concentrate + water)

2 tbs soy sauce (light/japanese)

1 tbs Mirin

1 tsp Rice vinegar

2 tbs dashi (low-sodium, cooled) or water

1 tsp granulated sugar

Garnish & Accompaniments

2 tbs scallions (green parts only), thinly sliced

2 tbs daikon oroshi (grated daikon, well-drained)

3 leaf shiso leaves or microgreens (optional)

1 tsp sesame seeds (toasted)

1/2 tsp fresh yuzu or lemon zest (optional)

1/2 tsp wasabi paste (optional, for serving)

Method

Beef

Prepare beef

Pat the beef dry with paper towels. Trim excess sinew but leave a compact roast shape. Season all over with kosher salt and freshly ground black pepper; press the seasonings lightly so they adhere.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Sear the beef on all sides, about 30–45 seconds per side, until a deep brown crust forms but the interior remains rare. Use tongs to turn; sear the edges as well.

Rest & chill

Transfer seared beef to a cutting board and let rest 6–8 minutes at room temperature to allow juices to redistribute. For slightly firmer slices and easier cutting, refrigerate for 10–15 minutes wrapped loosely in foil or plastic (optional).

Slice

Using a very sharp knife, slice the beef thinly across the grain into 1/8–1/4 inch (3–6 mm) slices. Arrange slices on a chilled serving plate, slightly overlapping, leaving space for sauce and garnishes.

Yuzu Citrus Sauce (Ponzu-style)

Combine yuzu juice, soy sauce, mirin, rice vinegar, dashi (or water), and sugar in a small bowl. Whisk until sugar dissolves and taste for balance: it should be bright, salty, slightly sweet and savory. Adjust with a little more yuzu for acidity, soy for saltiness, or a pinch more sugar if too tart. Chill briefly if desired.

If you prefer a smoother, lightly emulsified sauce, whisk in 1/2 teaspoon neutral oil or a few drops of toasted sesame oil for aroma (optional).

Garnish & Assembly

Spoon 1–2 teaspoons of the yuzu sauce over each slice of beef or lightly brush the tops so each slice is lightly coated. Arrange remaining sauce in a small dipping dish for guests.

Top the beef slices with a small mound (about 1/2 teaspoon) of grated daikon on each, scatter thinly sliced scallions, and sprinkle toasted sesame seeds. Add a shiso leaf or microgreen to each portion if using.

Grate a little fresh yuzu or lemon zest over the top for extra aroma. Serve immediately with a small dollop of wasabi on the side for those who like heat.