JAPANESE BEEF TATAKI - a simple, yet delicious traditional recipe
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Chef Dai shows how he cooks and prepares Japanese Beef Tataki in the restaurant. This is a simple yet really delicious dish that has been a firm favourite among the customers of the restaurant for many years.
Ingredients:
Beef fillet x 150g steak (other suitable cuts include sirloin, ribeye or any other soft frying steak)
red onion x 1/2
tomato x 1/2
grated daikon/mooli radish x 1 Tbsp
chilli sauce x 1/2 tsp
mustard cress x small handful
spring onions x 2
garlic clove x 2
ponzu sauce - click the link to see a full recipe (alternatively use shop bought) • PONZU sauce recipe - S...
salt
ground black pepper
cooking oil
brandy for deglazing the pan (optional)
Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left rare inside, thinly sliced and served with a citrusy soy sauce known as "ponzu". In this version, Chef Dai serves the thin slices of Scotch Aberdeen Angus fillet steak on a bed of ultra fine red onions. Its then served with slices of skinless tomatotes, mustard cress, chopped spring onions, momiji oroshi (grated radish with chilli) and salted fried garlic chips. The vegetables provide a lovely crunchy texture which complements fantastically well with the tender, juicy and succulent beef. The citrusy ponzu sauce is light and has a refreshing and clean after taste. The tartness and sweetness of the sauce balances perfectly with the saltiness of the beef fillet.
Thanks for watching everyone!!!!
I love the care japanese put into their food. Something like this looks so much more appetizing than half the stuff i see on other cooking shows
I tried this recipe Dai. I got to say, my wife and sister loved it! I love it too! Thank you so much!
Still one of my fav cooking channels Even now yup yup.
Now this is great, professional editing really on point. Clear instructions, nice way of explaining things. You also speak on a nice tone so it's easy to listen to and follow along. And the dish also is a painting on its own. I'm getting really excited for the future of your channel awesome!
+Radj Achaiber sing Cheers for the feedback again. I really appreciate your support!
That looks incredible!
Please have a look at my version of the Beef Tataki:)
Definitely my favorite cooking channel on TH-cam I especially enjoy the episodes where he cooks at home.
You're a legend, thank you for the kind comment....your support really drives us on!!!!
Tried this step by step but couldn't seem to cut the water. :(
Get glorious nippon steel, you filthy gaijin :D
Freezing the water first makes it easier to cut, but you will need a very sharp blade.
What does "cut the water" mean?
I've never seen beef tataki that well done before. Ponzu sauce is about the greatest thing ever invented.
Tastefully done. Looks really fantastic and the video is also informative.
Thank you for also showing how it's eaten! 5/5 on that one! :)
Chef, that looks delectable. You executed one of my favourite dishes perfectly. Well done
+sr20DETdrift thank you so much. I'm glad that you like it.......
why do i always watch this stuff so late at night....
great video
A simple yet delicious 50 step recipe
Braden G actually it is quite simple.....you can prepare a lot of things in advance, meaning during a dinner for friends the amount of time needed to finish it is actually not too much
Look super delicious 👏👏👏👏 and beautiful like and art .
You have no idea how hungry I am right now.
"Pour in a glug of cooking oil." Very fine English. He also uses such words as score instead of cutting the tomato skin. 👌
That is an extravagantly, almost sinfully beautiful way of preparing beef. Subscribed simply for the visual appeal already.
WOW!!! Simple and extremely fantastic!!! It's cooked at my desired cooking time! Rare!!!
おめでとうございます!!!
+Kyrillos Papadopoulos WOW......Thank you so much again Kyrilos for your support. You could serve the beef medium rare or even medium, but like you, I prefer it rare.
Sorry I haven't responded to your last message yet, I just need to work our viber before responding 😁
The food looks great but I can't stop admiring that knife. It's incredibly sharp, yet clearly used. It's been maintained incredibly meticulously
Agree, I've got that feeling that 'ok the dish looks pretty good' but ' holy fuck that knife is awesome'
Japanese Beef Tataki: Beautifully executed and presented. Thanks
{2022-06-22}
Beautiful dish. Simple yet elegant. Thank you for sharing. I will have to try this.
I love your videos now i know what to cook for my family
Great job, Chef!!! You're a true professional.
ugh all the textures and flavors.... I'm salivating!!!!
+mattysong Cheers. I'm glad you enjoyed it!
steak is the key to my heart lol i could eat it for days. with just a little pink in the middle. perfect.
+Nivan Field Thanks mate!!!! I love beef too. It's just a shame that my body disagrees with me....😔
Thanks as always pal!!!
I don't know why but watching him eat it was more satisfying than watching him make it
Oh wow, what a view! So yummy.fancy.simple food, thanks for all this lessons, it is very easy to do, thanks Dai
I mean, its all tasty and good, but damn that knife tho,,
Yes!
Nippon Steel!!!
colorful hippie, the yanagi he use is not a Kikuichi, and it also not a white steel. seem to be some high carbon stainless steel.
Right???? That knife is gorgeous.
www.chuboknives.com/collections/knives/Kiritsuke I think this is what you were looking for.
It’s amazing!!
that knife looks ridiculously sharp. so amaze.
Looks really yummy. Just a question for my next visit.
In which restaurant Is Dai working ?????
:) I need to go there to try
Looks so good Chef Dai thank you for sharing !
he's still adding garnishes to this day and probably 10 years in the future.
One of my faves... healthy veggies too!
+serendipitous6 thanks!!!!
Looks delish
you sure are a well trained chef. Very impressive
4:30 am have cravings for a steak
how am I supposed to sleep now
Gamgyull or its just raw meat
Gamgyull i
same
Jif?
Its cooked on the surface, which is where the impurities are on beef. Nothing wrong with eating a raw piece of beef it the surface is cooked.
That looks spectacular!!
Looks so delicious and easy to make. Thanks for the tips on how to serve it up. Going to make this soon.
+opwave79 You're welcome! Thanks so much for your support! Let me know how it goes if you make it......
I made this last night and it was soooo good!!! I made it without the tomato, raddish, and cress though 😅 thanks for the recipe chef 🤩
OMG! looks so delicious! Thanks for sharing.
+Summer Rain My pleasure, thanks for watching and for the kind comment!!!!
Grazie mille per la ricetta
omg...looks delicious. .I am trying it tonight. .thanks for the video😁
Been wanting to make the traditional French dish, "Steak Au Poivre" but didn't know what else I'd do with Brandy. This looks great. Any recommended substitution for the mustard cress due to lack of availability?
you could always drink it. with coffee, if you prefer
this looks soooooo good
+guguigugu sure does, on the out side, cook your meat and put some tomatoe sauce on it (oh, some people call it Ketchup, who would call it some weird name like that) also bbq sauce. Stop watching cooking shows that pretend barely cooking something means it taste better, it doesn't ;)
Kardainz Kardain this is cooked perfectly
+guguigugu Thanks friend : )
looovee it
How do you like mine Beef Tataki ?
Great job .. :-)
This is a great show@@@!!! Thank you so much!
+Kevin Xu Thanks so much Kevin, we glad you enjoy it!
chef dai where is your restaurant? do you own it? what's it called? This looks so amazing. I wanna know more about your background and where you work. I'd like to try some of your dishes one day!
ohhh come on ...
you don't know how it's like to be on the other side of the screen :D
One of the best videos yet !!! you are great, better than every tv show ...
Looks AMAZEBALLS
This looks delicious.
At 3:53, the fillet's muscle fibre goes from bottom to top. If I want to cut across the grain, shouldn't I cut parallel to the chopping board?
Very SIMPLE indeed
oh dear god this looks so amazing.
Oh my gosh I am so hungry! Perfect video!
That looks guud, chef.
+Les Johnson cheers buddy!!!
What is the name and make of that gorgeous knife pleasee
Maybe this
Kikuichi Kasumi 9.5 in. (240mm) Yanagi
www.knifemerchant.com/product.asp?productID=8899
I make this at home often. While I'm not nearly as fancy as this, I like to dip mine in some teriyaki sauce. Yummy! :)
+MJBB33 Trust me when I say, "I don't present or cook my food like this at home". At home, unless its a special occasion, I like to make simple foods that can be prepared quickly.
Teriyaki beef is awesome!!!
Thanks for the comment
I like that knife
Looks like a Mukimono knife.
mukimono and later on a yanagi. Mukimono is the sword tip thin usuba. There is also the kiritsuke knife which look similar to the mukimono, but is bigger, longer, thicker and really heavy to use as a multi purpose knife.
the garlic chips are awesome, thanks for the great recipe overall aswell like always :D
+heliophilia Cheers for saying so. I love the garlic chips with the beef too. They're not too pungent, but quite sweet and salty...Thanks as always for your support mate
Awesome video as always chef dai!
+Mich Thanks as always Mich!!!
Hi Chef Dai, is it possible for you to share a high res graphic of the beef cut image you show on the last frame of this video?
very clean and his finger are so nice and neat the Kitchen too
Sorry for the late response, i've been really busy recently.
Thank you for your kind comment. I try and keep my hands as clean and presentable as possible. I think all chefs should too.
you've done The very Best of your Presentation ,,Im so Much proud always and enjoy to watch your Video ,,very Nice presentation and excellent In one ,,have send to my all My Friend Here In Europe ,,really Good
You're making me drool
+Stephan Smith thank you Stephan!
Your videos are always so beautiful Chef! Thanks for sharing :)
+RishyCup TV Thanks so much as always Rishy!
Maravilhosoooo! Parabéns cheff
Beef is either super super buttery or the knife is super sharp, or is it both lol
can we stop for a moment and just look at that beautiful tomato.
So Chef Dai I've been curious for a while as to where your restaurant is located or what it's name is, I would love to pop by and have a meal there!
That looks absolutely lovely! Keep up the good work :)!
+alexanderbrostrom93 Thank you so much for the kind words of support!
Love that very sharp knife! 😎❤
Doesn't the foil create steam and in turn softens the crust? Or is it supposed to be softened?
That garlic... That beef! It looks amazing, I wish there was a recipe for grilling steak so perfectly!
With this.. A recipe exists... xD you can still make it on a grill ^^
That looks so good mmmm
Lovely
Perfection!
That looks delicious. I love chilli and horseradish but I never thought to mix them together.
Really well explain, it's so easy to make :) cheers.
I have to be at work in 10 mins and I'm sitting here watching him cook.😐
Awesome
wooooo I know what's on the menu this week now!
+flying frenchman lol...cheers. hope you enjoy it!
As I was watching this, I thought that there was just too much going on, too much red onion to be exact. But as you ate it, I changed my mind. Great Job!
+Martin Rodriguez It does seem like a lot doesn't it, but then again they're very thin so perhaps it looks more than there really is....I do love raw onions though. Thanks so much, as always, Martin!!!
Beautiful
amazing chef skills.so delicate moves.
looks delish!
Mad skills
What did you do with the brandy you used to deglaze the pan?
lovely
+Cum cheers mate
Looks just great, i want to cook that for me ¡¡¡
+Alex Salazar lol, thanks Alex!
Looks good lots of work. I just go to wafful house and call it a day
Did he use a yanagiba or a sujihiki for slicing the beef?
Hi Chef, I was just curious as to why you didn't use Sake to deglaze the pan but Brandy?
Sorry for the late response BB. I always try and get back sooner but it's been rather busy recently.
thank you for your comment! You could use sake to deglace, but brandy goes particularly well with beef. The aroma is delightful in my opinion.
Thanks Chef!, I remember when you barely had 50 subscribers including me lol. Fortunately I found you by accident which was the best thing ever I'm glad your fan base and subscribers are almost 18,000. I hope you reach 1 MILLION soon! and keep up the good work!
wow you even show us how to eat...
It looks perfect!😍 wow
Thanks so much again 😚
Basic cooking oil and you deglaze with brandy?
wow I really liked :)
+Irving Eduardo Valdez Salazar wow....thanks so much Irving....
That looked bloody oishii! Now I'm starving. Do you deliver?
+AbsolutEdd lol, if we did, I'd send one out to you free of charge for that awesome comment!
Is a cast iron pan absolutely crucial in getting the meat cooked that well?
As long as your pan is super hot, you should get a similar sear even without cast iron
cutting into pieces won't it be cold by time it's served?
+magzire yes,traditionally speaking, it's supposed to be served like so. Thanks for the question...