Richo's beef tataki

Ingredients

• 120–180 g eye fillet, trimmed of gristle and most fat
• extra virgin olive oil, to season
• ½ spring onion, finely diced
• 2–3 cm piece daikon, cut into matchsticks
• ½ cucumber, finely diced
• 1 tsp pickled ginger
• 5 chives, chopped
• 1 tsp yuzu juice (see note)
• toasted sesame seeds, to serve
• watercress, to serve
• soy sauce, for dipping 

Ponzu sauce

• ¼ cup (60 ml) low-sodium soy sauce
• ¼ cup (60 ml) rice vinegar
• ¼ cup (60 ml) mirin
• ¼ cup (60 ml) yuzu juice, strained (see note)
• 1 tsp pickled ginger juice
• 2–3 tbsp sake

Instructions

1. Season all sides of beef with salt. Spread a few drops of oil over beef. Place in a hot pan over high heat. Sear for 1 minute on all sides, until surface is browned and centre is raw.
2. To make ponzu sauce, combine all ingredients in a medium bowl and mix until combined.
3. Place seared beef directly into ponzu sauce. Turn occasionally.
4. Make a salad. Combine spring onion, daikon, cucumber, pickled ginger and chives in a small bowl. Toss together with yuzu juice.
5. Using a very sharp knife, finely slice beef into thin strips.
6. Arrange beef on a plate. Sprinkle over toasted sesame seeds. Garnish with watercress. Serve with salad and a small dish of soy sauce for dipping.

Note:

• You can use citrus juice, such as lemon, instead of yuzu juice, if you like.

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.