In Japan, the word tataki has two definitions when talking about food. The first definition comes from the verb “tataku”, which literally means “to pound or hammer”. The second definition is used to describe fish or another meat that has been seared on the outside and left untouched/rare in the middle.
Japanese Beef Tataki is a dish where the meat is seasoned, seared in a rapid blazing hot flame or temperature. But, it should be cooled right away, to leave the center rare or barely cooked (possibly untouched). So make sure to use fresh and premium beef to make this dish very palatable.
Japanese Beef Tataki (Air fryer)
- 1-2 lbs Sirloin or rib eye steak
- Some Parsley or (2-3 stalks green onion, minced)
- 4 cloves garlic, minced and toasted
- Coarse salt
- Black pepper
- Steak seasoning* (optional)
- Dipping sauce: Ponzu*(can be substituted with lemon juice + light soy sauce).
- For serving/garnish:
- Fresh Lettuce
- Lemon, sliced (optional garnish)
- To Prepare: Sprinkle seasoning on both sides of meat. You can season with your favorite steak seasoning powder too.
- Preheat the air-fryer 200°C for 5 mins. Air fry for 3-4 minutes on both sides at 200C (depending on steak thickness).
- Remove from the fryer and let sit for a few minutes before slicing very thinly.
- You can also sprinkle the dipping sauce onto the steak too.
- Serve on a platter of lettuce and sliced lemons with dipping sauce on the side, Parsley, or green onions and toasted garlic.
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