Beef Tataki Recipe

1. Prepare cure

In a small shallow dish combine 1 tablespoon light soy sauce and 1 teaspoon mirin. Stir to combine.

2. Cure yolks

Using an egg separator or carefully cracking eggs, remove 4 yolks intact and place each yolk in an individual small spoon or indentation in a shallow container. Spoon the soy-mirin mixture over each yolk so they are lightly coated but not submerged (you want the surface to remain glossy). Cover tightly and refrigerate for 2–6 hours depending on desired firmness: 2 hours for soft, 4 hours for medium, 6 hours for firmer, custard-like yolks.

3. When ready to serve, gently blot excess cure from yolks with paper towel and set aside at cool room temperature while you finish the beef and sauce.

4. In a small bowl whisk together 4 tablespoons ponzu, 1 teaspoon umeboshi paste, 1 teaspoon mirin, 1 teaspoon light soy sauce and 1 teaspoon fresh lime juice until smooth and homogenized. Taste and adjust: add a little more umeboshi for tang/saltiness or a touch more lime for brightness. Keep at room temperature.

5. Temper and season

Remove the 1 lb beef from the refrigerator 30–45 minutes before cooking to come closer to room temperature for even searing. Pat dry thoroughly with paper towel. Season all sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning lightly into the meat.

6. Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tablespoons neutral oil and swirl to coat. Sear the beef on all sides: 30–45 seconds per side to develop a deep brown crust, using tongs to rotate and sear edges until evenly browned. Total sear time should leave the interior rare to medium-rare; the goal for tataki is very rare center. If you prefer a cooler center, reduce sear time slightly.

7. Rest and chill

Transfer seared beef to a cutting board and let rest uncovered for 5 minutes to allow carryover and to let the crust set. For easier thin slicing, chill the beef in the refrigerator for 10–15 minutes; this firms the exterior and makes thin, neat slices.

8. Slice

Using a very sharp slicing knife, trim any thin crusty edges if desired and slice the beef across the grain into very thin slices (1/8"–1/4" / 3–6 mm). Fan the slices on a serving plate or individual plates.

9. Arrange slices so they slightly overlap and remain cold-to-warm; spoon 1–2 teaspoons of the prepared ume ponzu over each portion of slices just before serving to keep the crust from getting soggy.

10. Place the plated beef slices on the serving surface. Carefully place one soy-cured egg yolk whole or halved (depending on firmness) on top or to the side of the beef slices.

11. Drizzle any remaining ume ponzu lightly across the plate (reserve a little for passing). Scatter thinly sliced scallions, microgreens or shiso, and a pinch of toasted sesame seeds over the beef and around the yolk. If desired, sprinkle a few more drops of soy or ponzu for extra seasoning.

12. Serve immediately so the warm seared crust contrasts with the cool marinade flavors and the luscious soy-cured yolk.