Beef Tataki Recipe

Beef Tataki – Japanese marinated grilled flame seared beef fillet, Asian marinade, with watercress and daikon

From the hotel’s rooftop garden – watercress

By Upper Eastside Hotel executive chef, Simon Kemp

Serves 4 starter sized portions

Watercress salad

• 200g organic watercress, washed
• 1 small daikon (Japanese Radish), finely shredded or grated
• 2 Tablespoons rice wine vinegar
• 1 teaspoon toasted sesame seeds

Beef

• 500g trimmed beef fillet
• 80ml soy sauce
• 20ml rice wine vinegar
• 20ml mirin
• 40ml castor sugar
• 1/2 tsp sesame oil
• 20ml canola oil
• Sea salt and cracked black pepper

Method

1. Trim the fillet into two rolls, season with the salt and pepper and grill in a hot griddle pan. Grill until your preference – rare or medium rare.
2. Remove and allow to cool. Place in a plastic bag with the marinade and allow to marinade for four hours or overnight.
3. Arrange the watercress and shredded daikon, drizzle with a little rice wine vinegar and toasted sesame seeds.
4. Remove the beef from the marinade and thinly slice. Arrange over the watercress and daikon and drizzle with a little extra marinade.