Tataki is a Japanese way of cooking where fish or meat is seared over hot flame. The outside is browned but it is medium rare in the inside. The dish is similar to steak, but the marinade is very Asian, giving the meat more flavor.
It can be an appetizer or a main dish if served with rice or noodles. You can also marinate the meat overnight, so that it becomes tastier. Enjoy!
1 carrot, sliced into matchsticks
1 large red onion, sliced
1/4 cup soy sauce (Kikkoman)
3 tablespoons lemon juice
2 tablespoons scallions, finely chopped
1 1 inch piece of fresh ginger, peeled and grated
1 pound whole boneless sirloin steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons sesame oil
1 tablespoon mirin
Soak the carrots in cold water for 5 minutes. Drain and set aside.
Combine the red onions, soy sauce, lemon juice, half of the ginger and mirin in a small bowl or jug.
Rub the beef with salt and pepper. After, heat the oil in a skillet or frying pan over high heat. Once it is hot, reduce the heat to medium and sear the beef for 5-8 minutes on each side or until browned. Place it on a rack or plate and let it cool.
Once it is no longer hot, place it in a large re-sealable bag. Pour in the soy sauce mixture and let it marinate for 4 hours or up to overnight.
Reheat the beef in a skillet for 2-3 minutes on each side. Slice the meat and place them on a platter with the carrots.
Strain the marinade and discard the onions. Heat it in a saucepan for 5 minutes. Drizzle the marinade over the meat and garnish with the scallions and remaining ginger. Serve immediately.
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