TATAKI IS MY GO-TO WHEN I NEED TO BRING A DISH TO A PARTY. The preparation is quick and easy and it’s always a crowd favourite. I added tobiko to this version because it pairs beautifully with the ponzu dressing to create a well-balanced flavour combination of red meat and seafood — and I love the texture.
- 1 piece kombu, 10-by-15 cm (3-by-6 inches)
- 5 g (1 cup) bonito flakes
- 150 ml (2/3 cup) soy sauce
- 75 ml (1/3 cup) mirin
- 60 ml (1/4 cup) rice wine vinegar
- 100 ml (1/3 cup + 1 tbsp) yuzu or lemon juice
- 200 g (1⁄2 lb) top-quality beef*, tenderloin or strip loin
- salt, pepper
- 2 tbsp grape-seed (or other neutral cooking) oil
- 90 ml (1⁄3 cup) ponzu**
- 1⁄4 red onion, sliced thin
- 1 tbsp grated daikon (or other radish)
- 1 tsp furikake seasoning
- 1 tsp tobiko (flying fish roe)
- Microgreens or edible flowers (optional)
*Substitute with skinless fillet of duck or salmon.
**Bottle remainder and reserve in refrigerator.
Combine kombu and 500 ml (2 cups) cold water in a saucepan on medium-high. Bring to a boil, remove and discard kombu. Add bonito flakes. Reduce heat to low for 30 minutes. Strain liquid into a bowl and set aside to cool. Combine 375 ml (1 1⁄2 cups) of the liquid (dashi) with the soy, mirin, vinegar and citrus, and stir. Set aside.
Season beef generously with salt and pepper on all sides. Heat a heavy-bottomed skillet on high. Add oil and sear beef on all sides, about 3 minutes. Set beef aside to cool. Slice as thinly as possible, about 3 minutes. Set beef aside to cool. Slice as thinly as possible — about 3 mm (1⁄8 inch) — and arrange on a plate. Drizzle ponzu all over the beef; garnish with onion, daikon, furikake and tobiko. Serve cold.