Washugyu Tataki Recipe

Season

Pat the steak dry with paper towels. Evenly season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature 20 minutes to temper.

Sear

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Sear the steak 30–45 seconds per side, just enough to darken and form a thin crust while keeping the center rare. If using a thicker cut, sear the edges 10–15 seconds to render any fat. Do not cook through; goal is a rare center for tataki.

Ice bath shock (optional)

If you prefer a cooler center and firmer texture, immediately transfer the seared steak to an ice-water bath for 30–60 seconds, then pat dry. This step is optional and traditional in some tataki preparations.

Rest & Chill

Wrap the steak loosely in foil and refrigerate 10–20 minutes to firm slightly for easier slicing. Alternatively rest 5–10 minutes at room temperature if serving immediately.

Slice

Using a very sharp knife, slice the steak thinly against the grain into 1/8- to 1/4-inch slices. Arrange slices in a single layer or slightly overlapping on a serving platter.

While the steak rests, thinly slice the sweet onion into very thin half-moons (use a mandoline or sharp knife). Place the slices in a bowl of cold water with ice and let soak 5–10 minutes to mellow sharpness. Drain and pat dry on paper towels. Arrange a loose bed of the drained onion slices on the serving plate beneath where the beef slices will sit.

Combine grated onion, soy sauce, rice vinegar, mirin, toasted sesame oil, lemon juice, sugar, grated ginger, and minced garlic in a bowl. Whisk thoroughly until sugar dissolves and ingredients are emulsified. Taste and adjust: add up to 1 tsp more sugar if too sharp, or another 1/2 tsp rice vinegar or lemon if it needs brightness. Chill briefly (5–10 minutes) to let flavors marry if time allows.

If you prefer a very smooth sauce, strain the mixture through a fine-mesh sieve, pressing to extract liquid and discarding coarse pulp; otherwise use as-is for texture.

Trim and rinse watercress well, spin or pat dry. Right before serving, place 2 cups of watercress atop or alongside the sliced beef, or scatter in small piles over the beef slices so leaves remain crisp.

Spoon the onion sauce over the beef slices sparingly so it lightly coats each piece (about 1 tablespoon sauce per serving, reserve extra in a small bowl). Sprinkle sliced scallion and toasted sesame seeds over the dish for color and nutty aroma.

Serve immediately: enjoy the thin rare beef with crisp onion, peppery watercress and the bright savory onion sauce. Provide extra sauce at the table.