Gyuniku tataki is a Japanese beef dish made by briefly searing beef fillet over high heat, leaving the centre rare, then slicing it thinly and serving it with a soy-based ponzu sauce. The exterior browns while the inside stays close to rare, keeping the texture exceptionally tender.
Rub the beef fillet with salt and let it sit for 10 minutes to come to room temperature.
Mix the soy sauce, lemon juice and ginger to make the ponzu sauce.
Heat the oil until very hot and sear the beef on each side for about 1 minute, 6 minutes in total, leaving the centre rare.
Wrap the seared beef in a towel soaked in ice water and rest it for 10 minutes; this quick cooling stops the meat from cooking further.
Slice the beef paper-thin, drizzle with the ponzu sauce, and garnish with spring onion and sesame seeds before serving.
Do not slice the beef right after searing — the ice-towel cooling step stops the cooking and keeps the juices from escaping. Slicing it paper-thin lets the ponzu penetrate better. Allergens: contains soy and sesame.
If you use a lower-sodium soy sauce, you may need to balance the saltiness with a bit more lemon juice.
Admin DadaGastro · verified in test kitchenEti buzlu havluyla sarmak yerine doğrudan buzdolabına koysam aynı etkiyi yaratır mı, yoksa soğuma çok mu yavaş olur? Ayrıca dana bonfile yerine antrikotla da deniyor musunuz?
Buzdolabı da işe yarar ama daha yavaş soğur, bu yüzden etin biraz daha fazla pişmeye devam etmesine izin verirsiniz. Antrikot da güzel sonuç verir, sadece yağ oranı biraz daha yüksek olur.
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