Japanese steak tartare

Name: Japanese steak tartare
Cook time: 30 min
Ingredients: 2 tbsp light soy sauce; 2 tbsp rice wine vinegar; 1/2 tsp sesame oil; 1/2 tsp caster sugar (optional); juice of 1/2 lime; 1 Lebanese cucumber, seeds removed, finely diced; 1/2-1 cup finely diced daikon; 450g fillet steak, trimmed and finely hand-chopped; 6-8 slices pickled ginger; 1 tsp shichimi powder; 2 tbsp Japanese mayonnaise; wasabi, to serve

Kate Gibbs

August 14, 2012

Japanese steak tartare.Katie Quinn Davies

easyTime:< 30 mins

Chop the steak by hand for the perfect beef tartare texture.

Ingredients

2 tbsp light soy sauce
2 tbsp rice wine vinegar
1/2 tsp sesame oil
1/2 tsp caster sugar (optional)
juice of 1/2 lime
1 Lebanese cucumber, seeds removed, finely diced
1/2-1 cup finely diced daikon
450g fillet steak, trimmed and finely hand-chopped
6-8 slices pickled ginger
1 tsp shichimi powder
2 tbsp Japanese mayonnaise
wasabi, to serve

Method

In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sugar (if using) and half the lime juice, and set aside.
Combine cucumber, daikon and steak in a bowl and stir in marinade.
Divide mixture among 4-6 plates, top with pickled ginger and green onion and sprinkle shichimi over.
Drizzle with mayonnaise mixed with remaining lime juice and offer a dollop of wasabi.

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