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Wagyu beef tataki recipe
- Cuisine: Japanese
Ingredients
Marinade
150g wagyu tenderloin trimmed of excess fat and sinew
50g Dijon mustard
15ml truffle oil
5ml sherry vinegar
Salt and pepper
25g freshly grated horseradish
Cling wrap
Truffle mayonnaise
4 egg yolks
1000ml vegetable oil or grapeseed oil
200ml sherry vinegar
100ml truffle oil
2 tablespoon Dijon mustard
Warm water
Salt and pepper to taste
½ bunch chopped chives
Truffle vinaigrette
25ml sherry vinegar
25ml port
50ml truffle oil
50ml olive oil
salt & pepper to taste
Garnish
50g cooked, small peeled sliced kipfler potatoes
50g cooked, washed and trimmed baby leeks
50g cooked, washed, peeled and trimmed baby carrots
50g cooked, green beans, cut in half
50g cooked asparagus tips, peeled
25g cooked broad beans, shelled & cooked
Tarragon leaves to garnish
Chervil leaves to garnish
100ml truffle mayonnaise (see recipe)
100ml truffle dressing (see recipe)
Truffle slices optional
Preparation
Combine all the marinade ingredients, allow to infuse for 30 minutes or so.
Roll the beef through the marinade and leave overnight.
The following day, drain of excess marinade and pan sear very quickly all over in a little olive oil, rolling the beef on all sides as it sears. N.B This process should take no longer than one minute.
Once the beef has been seared, allow to cool slightly, then roll tightly several times in cling wrap as tightly as possible.
Place in the freezer to chill so the meat is firm as possible without freezing.
Make the mayonnaise using the normal mayonnaise method - beating the egg yolks till pale then gradually adding the oil - still beating - until absorbed. Finally blend in the vinegar, mustard and truffle oil and garnish with chives.
Combine all the ingredients for the vinaigrette.
To serve, slice the beef tataki into 8 rounds, around 2mm thick.
Take your prepared vegetables except kipfler potato slices and toss in the truffle dressing, lightly season and arrange in a circular fashion on top of the beef, leaving some room in the centre for the potato salad.
For the potato salad, toss the cooked potato with the truffled mayonnaise so they are lightly coated, arrange in a pile in the centre of the plate, decorate with truffle slices and herbs.
If you enjoyed this Wagyu beef tataki recipe then browse more Japanese recipes, meat recipes and our most popular hainanese chicken rice recipe.
Japanese Restaurants
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| Restaurant | Book Online | Suburb | |
| 1. | Shogun | City | |
| 2. | Tasuke | City | |
| 3. | Kabuki by the Sea | Swansea | |
| 4. | Orizuru Sushi Bar | Hobart | |
| 5. | Banzai Sushi & Noodle Bar | Leederville | |
| 6. | Matsuri | Perth | |
| 7. | Sado Island Claremont | Claremont | |
| 8. | Tansawa Tei | Northbridge | |
| 9. | Matsuri | Adelaide | |
| 10. | Shiki | Adelaide |
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