Beef Tataki

by | Jul 13, 2021 | Main Course, Recipes

Beef Tataki with truffle ponzu


The smoky seared beef, earthy black truffle, zingy yuzu and sweet pear go so well together in this dish. It is fairly quick to put together, but the ponzu dressing does get better if you leave it to sit for a while, ideally overnight but it can be just 30mins – 1 hour. You can easily leave the truffle out and it is still delicious. 

You can  buy yuzu juice in most Asian supermarkets, however if you can’t get hold of yuzu juice, regular lemon juice or rice vinegar will work just as well. You can also buy fried garlic in Asian supermarkets, so this eliminates a step if you don’t want to fry your own garlic or you can also leave this off. The fried garlic is not shown in this picture. 


This recipe is so tasty and delicious. It is fairly simple to prepare and you can easily substitute ingredients out if you can’t find them.  

Beef Tataki
Beef Tataki
Beef Tataki

Beef Tataki with truffle ponzu and pear hazelnut salad

This recipe is so tasty and delicious. The smokey seared beef, earth black truffle, zingy Yuzu and sweet pear go so well together.
Prep Time: 1 hour
Cook Time: 10 minutes
Resting time: 1 hour
Course: Main Course
Cuisine: Japanese
Keyword: beef, pear, ponzu, truffle
Servings: 4 people
Calories: 967kcal
Author: Scott Bagnell


  • 4 beef fillet or beef sirloin steaks approximately 15cm long
  • 1 tbsp grapeseed oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp rice vinegar
  • 1 tbsp white soy
  • 1 tbsp mirin

Truffle Ponzu dressing

  • 2 tbsp yuzu juice
  • 2 tbsp yuzu olive oil or normal extra-virgin olive oil
  • 4 tbsp white soy or light soy sauce
  • 5 tbsp mirin
  • 1/2 white onion
  • 2 cloves garlic crushed
  • 1 ½ tsp ginger grated
  • 10 g black truffle grated

Pear Hazelnut Salad

  • 100 g mixed salad leaves
  • 2 pears
  • 50 g hazel nuts
  • 2 tbsp yuzu olive oil or normal extra-virgin olive oil
  • ½ tsp salt
  • 10 g black truffle grated

To garnish

  • 1 cup milk
  • 4 cloves garlic
  • ½ cup grapeseed oil for frying


Beef Tataki

  • For the Beef Tataki, trim the eye-fillet steak into a rectangle shape approximately 4cm x 3cm x 15cm or sirloin steak can be left whole. Season with salt, pepper and grapeseed oil.
  • Mix the rice vinegar, white soy and mirin together and pour into a small spray bottle or atomiser.
  • Heat a hibachi or bbq grill to very hot and fry the steak on all 4 sides for approximately 1 minute per side. Use the rice vinegar mix to spritz the meat as it cooks to help achieve a beautiful crust which should be slightly darker and softer than when dry grilling. The crust will also help attract more smoke, resulting in a smokier flavour. The aim is to achieve a nice crust or bark on the outside of the steak, but still quite rare in the middle. Once the steak is finished grilling, remove from grill, cover with cling film and refrigerate for at least 30 minutes.
  • Once the beef has rested, slice it as thinly as possible and arrange on serving plates.

Truffle Ponzu

  • For the Truffle Ponzu dressing, dice the white onion as finely as possible (2mm x 2mm x 2mm).
  • In a small bowl, combine the remaining ingredients and add the onion. Allow to sit for at least 30mins or if possible, overnight.

Pear and hazelnut salad

  • For the pear and hazelnut salad, wash and drain the salad mix. Slice the pear into thin slices and remove the core.
  • In a small frypan, toast the hazelnuts over medium until browned. Remove from heat and allow to cool. Once they are cool, roughly crush them.
  • Combine the salad leaves and pear in a bowl. Dress with olive oil and salt. Add the hazelnuts.

To Garnish

  • Make the garlic crisps. Slice the garlic cloves as thinly as possible. Place in a small saucepan with the milk. Bring the milk to the boil, then immediately remove from the heat. Drain the garlic and rinse under cold water. Thoroughly pat dry on a piece of paper towel.
  • Heat the oil in a small saucepan until it reaches 140°C (you can use the same oil from the puffed rice). Fry the garlic slices until they are golden brown. Drain well on paper towel.
  • To serve, drizzle the ponzu over the steak, and garnish with fried garlic. You can also add chopped chives, grated ginger or samphire if you like.
  • Add the salad to the plate, and grate over some fresh black truffle.


Calories: 967kcal | Carbohydrates: 40g | Protein: 57g | Fat: 66g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 26g | Cholesterol: 144mg | Sodium: 2027mg | Potassium: 1219mg | Fiber: 6g | Sugar: 20g | Vitamin A: 430IU | Vitamin C: 16mg | Calcium: 187mg | Iron: 6mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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