If you're not at home in a 'foreign' kitchen, it's always a good idea to use someone else's recipe as a base. On Instagram I hit with Recipes Ninja in conversation; we both make a dish based on the other's recipe. A great moment to make something Japanese!

There are several Japanese recipes on his site, I chose the steak tataki. Fun to make and super tasty! Of course with a few small tweaks…

Are you in?

Biefstuk tataki met ponzu en radijs — Pin
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Steak tataki with ponzu and radish

5.0 from 2 votes

Course: appetizerCuisine: JapaneseDifficulty: Average

Portions

persons

Preparation time (indication)

minutes

Tools
– Hand blender (for the mayonnaise)
– Mandolin (for the radish, you can also use a knife)

Ingredients

ponzu sauce
1,5 el yuzu juice
1 el rice vinegar
30 ml Tomasu soy sauce
1 el mirin
1 el sake
1 tsp sugar
1 el katsuobushi (bonito flakes)
2 cm kombu (square)
Parsley mayonnaise
350 ml parsley oil
1 egg
1 tsp lemon juice
1 tsp mustard
And further
2 steak of about 100 gr each
1 green radish (another variety is of course also allowed; I like this one the best in this dish)
sesame seeds
wheatgrass (optional)
nasturtiums (optional)

Preparation

ponzu sauce
Mix the following ingredients in a saucepan and bring to the boil, then cook for a minute until the sugar has dissolved and the alcohol has evaporated: yuzu juice, rice vinegar, soy sauce, mirin, sake and sugar.
Remove the pan from the heat and let it cool for a while.
Add the katsuobushi.
Wipe the piece of kombu with a damp paper towel and add to the sauce.
Leave this out of the fridge for at least an hour, strain and set aside until use.
Parsley mayonnaise
Place the parsley oil, egg, lemon juice and mustard in a measuring cup along with a little salt and pepper.
Put the stick blender in here and mix on the highest setting. Within 10 seconds you have a beautiful mayonnaise.
Set aside until use.
Beef steak
Season the steak with salt and pepper.
Prepare a bowl of ice water.
Heat a dash of sunflower oil in a frying pan.
Brown the steak on all sides over high heat, roughly 2 minutes per long side and then another minute per side. Make sure it is nicely seared.
Remove the steak from the pan and place in the ice water so that the cooking stops immediately.
After a minute, take it out and place the steak on kitchen paper; pat dry.
Cut the steak into slices. The thinner, the tastier. In the pictures they are just a bit too fat but this was the most beautiful picture…
Put the slices together, as if uncut, and sprinkle with some sesame seeds.
Garnish
Cut the radish into wafer-thin slices and then cut into rectangles, the same width as the meat. Make sure they are all the same size. You need 1 slice of radish less than you have slices of meat.
layout
Arrange the meat and radishes alternately on the plate in a shingled fashion. The left side of the meat should be in the center of your plate. The radish has an 'indent' so that it protrudes slightly on the right.
Cut the wheatgrass just a little longer than the steak and place it on top of the radish. You align these leaves on the right side of the steak.
Place a dot of mayonnaise to the left of the center of the plate or, even better, a quenelle as you can see in the photo.
Add a sprig of nasturtiums here.
At the table, pour the ponzu sauce in the center of the plate.
Enjoy your meal!

Tip

The mayonnaise can be kept for a few days. It is, of course, made with raw egg. Always look and smell good before using.
You're left with a lot of katsuobushi. Now that you already have kombu, you can make your own dashi and freeze it in small portions. #nowaste