Japanese Beef Tataki

Japanese Beef Tataki

from ivyskitchn.com
Appetizer
14 min
2 servings
323 kcal / serving

This Japanese beef tataki recipe shows you how to make an elegant, flavorful dish with minimal ingredients and effort. Using a tender ribeye steak, the beef is seared to a perfect medium-rare (or rare, if you prefer traditional style), rested, chilled, and sliced thinly for a sashimi-like bite. It’s served over a savory soy-vinegar-yuzu sauce, garnished with delicate green onion curls for a fresh finish. You can also add crispy fried shallots or onions for extra texture. Tataki is traditionally served rare, but this version adds a modern twist with medium-rare doneness and a cleaner, more refined plating technique. Perfect for a Japanese-inspired dinner, date night, or impressive appetizer.

Ingredients

  • 8 ozribeye (or wagyu, sirloin, or any tender, marbled cut of beef)
  • salt and pepper to taste
  • 1 tbspneutral oil (canola or avocado oil)
  • 2 tbspsoy sauce
  • 1 tbsprice vinegar
  • 1 tbspmirin
  • 1 tspyuzu or lemon juice (optional, for brightness)
  • 1stalk green onion (sliced into thin strips for garnish)
  • crispy fried shallots or onions for garnish (optional)

Directions

Prep the beef

  1. 1

    Pat your ribeye dry with paper towels. Season generously with salt and pepper on all sides. Let it sit at room temperature for 10–15 minutes before searing for a more even cook.

Sear the meat

  1. 1

    Heat oil in a pan over high heat until shimmering. Sear the beef on each side for 30–45 seconds, just until a crust forms. For medium-rare (like I made), aim for an internal temperature of 130–135°F (54–57°C). If you want it rare (traditional), stop at 120–125°F (49–52°C).

Rest the beef

  1. 1

    Remove the beef from the pan and let it rest for about 5 minutes at room temperature. This step stops the cooking naturally and helps retain juices. Then refrigerate for 30 minutes to make slicing easier.

Make the sauce

  1. 1

    In a small bowl, whisk together soy sauce, rice vinegar, mirin, and optional yuzu or lemon juice. This bright, savory sauce balances the richness of the beef.

Create green onion nests

  1. 1

    Slice green onions lengthwise into ultra-thin strips and place them in a bowl of ice water. Let them soak for 5–10 minutes until they naturally curl. Drain and pat dry.

Slice & serve

  1. 1

    Slice the chilled beef against the grain into very thin slices. Spoon the sauce onto the bottom of the plate, then neatly arrange the beef slices on top. Garnish with green onion curls and optional fried shallots or crispy onions. If you prefer, you can also drizzle the sauce directly over the beef.