Recipes - Japanese

Beef Tataki Salad
Japanese Beef Tataki Salad Recipe


Tataki is a typical Japanese preparation. This easy Japanese Beef Tataki Salad Recipe is perfect to up your salad recipe repertoire with delicious Japanese flavours!
Cooking Time:
Serves:3 to 4
Total time:
Course: Main
Cook Method: Grill/BBQ
Cuisine: Japanese









Ingredients:

1 kg beef tenderloin
1 tbsp vegetable oil
2 tbsp sweet soy sauce
⅓ cup soy sauce
¼ cup mirin (or sherry)
3 spring onion whites (sliced)
3 clove garlic (sliced)
1 lemon zest
¼ tsp cracked black pepper
500ml soy sauce (for ponzu)
250ml rice vinegar
15 tbsp brown sugar
3 lemons (juiced)
5 limes (juiced)
100g ginger (minced)
540g Hakubaku Soba Noodles

Salad

1 red onion (thinly sliced)
1 carrot (julienne)
1 tbsp toasted sesame seed
1 bunch spring onion (thinly sliced)
100g red cabbage




Steps:
  1. Rub beef with oil, then soy sauce and pepper.
  2. Seal on grill, immediately transfer to a tray and cool in fridge. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest.
  3. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hrs and up to 24 hrs, turning over occasionally. Remove from marinade. Store in fridge or freezer wrapped.
  4. Whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.
  5. To make 1 tsp ginger juice, grate a 2cm piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice.
  6. Cook the noodles according to packet instructions.
  7. Slice beef thinly, toss with salad ingredients and ponzu dressing. Sprinkle with sliced spring onions and sesame seed.

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Beef Tataki Salad

Beef Tataki Salad

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Tataki is a typical Japanese preparation. This easy Japanese Beef Tataki Salad Recipe is perfect to up your salad recipe repertoire with delicious Japanese flavours!

Cooking Time:
Serves: 3 to 4
Total time:
Course: Main
Cook Method: Grill/BBQ
Cuisine: Japanese
Ingredients

1 kg beef tenderloin
1 tbsp vegetable oil
2 tbsp sweet soy sauce
⅓ cup soy sauce
¼ cup mirin (or sherry)
3 spring onion whites (sliced)
3 clove garlic (sliced)
1 lemon zest
¼ tsp cracked black pepper
500ml soy sauce (for ponzu)
250ml rice vinegar
15 tbsp brown sugar
3 lemons (juiced)
5 limes (juiced)
100g ginger (minced)
540g Hakubaku Soba Noodles

Salad

1 red onion (thinly sliced)
1 carrot (julienne)
1 tbsp toasted sesame seed
1 bunch spring onion (thinly sliced)
100g red cabbage

Instructions
  1. Rub beef with oil, then soy sauce and pepper.
  2. Seal on grill, immediately transfer to a tray and cool in fridge. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest.
  3. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hrs and up to 24 hrs, turning over occasionally. Remove from marinade. Store in fridge or freezer wrapped.
  4. Whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.
  5. To make 1 tsp ginger juice, grate a 2cm piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice.
  6. Cook the noodles according to packet instructions.
  7. Slice beef thinly, toss with salad ingredients and ponzu dressing. Sprinkle with sliced spring onions and sesame seed.

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