Beef tataki is a Japanese dish of thinly sliced raw(ish) beef that has been seared on the outside. Often served with grated garlic, this version also adds a salad of shaved red onion. 






Skill level

Average: 3.7 (29 votes)


  • 500 g piece beef fillet
  • Salt, to taste
  • 1 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp sake 
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1 red onion
  • 3 garlic cloves
  • 2 cm piece ginger


  • 2 tbsp sake
  • 2 tbsp mirin
  • 4 tbsp soy sauce
  • ½ tsp sugar
  • 1 tbsp rice vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 4 hr

  1. Trim the beef of any silver skin and season well with salt. Heat a large frying pan over high heat and add the oil. Sear the beef all over until well browned. Add the soy sauce, sake, mirin and sugar and simmer for about 3 minutes or until the soy sauce mixture is thickened to the consistency of maple syrup. Transfer the meat and reduced sauce to a large press-seal bag and allow to cool. Seal the bag and refrigerate the beef for at least 1 hour (preferably 4 hours). 
  2. For the ponzu, place the sake and mirin in a small saucepan and bring to the boil, then remove from the heat. Add the soy sauce, sugar and vinegar and stir to dissolve the sugar. 
  3. To serve, using a very sharp knife, slice the beef thinly and arrange on a plate. Finely shave the onion with a mandoline and place on top. Using a microplane, finely grate the garlic and ginger and place a small amount to the side of the beef. Drizzle a little ponzu over the top of the onion, then serve the remainder for dipping.


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Photography by Adam Liaw.