the appetizer:

The Asian Barbecue Book: From Teriyaki to Tandoori by Alex Skaria, includes recipes like Fragrant Pomegranate Scented Lamb Burgers; Vindaloo Pork Steaks; and Tataki Seared Beef on a Bed of Onion and Daikon.

Cookbook Profile

Tataki Seared Beef
on a Bed of Onion and Daikon

Serves 4

Tataki Seared Beef on a Bed of Onion and Daikon


In this Japanese style of preparing beef, the steak is seared over high temperature leaving the inner part raw. Traditionally this is achieved by grilling the meat over high temperature and then dropping it into cold water to immediately kill the heat.

I don't throw it directly into cold water but wrap the meat tightly in cling wrap before immersing it in ice water. This method keeps the flavor and the crust. After being thoroughly chilled in the refrigerator, the meat is then sliced and served over Onion Daikon Salad with either Soy Wasabi Dipping Sauce or Tataki Dipping Sauce (or both sauces if you like variety!). Both the meat and Onion Daikon Salad are dipped into the sauce of your choice. If you don't care for the spicy heat of wasabi, try the mild Tataki Dipping Sauce.

Preparation Time: 30 minutes, plus a few hours to chill after grilling
Grill Time: 3 to 5 minutes maximum for rare

Onion Daikon Salad

Soy Wasabi Dipping Sauce

Tataki Dipping Sauce

1. Prepare the grill for direct grilling with very high heat. (See page 13 of the book for charcoal and page 17 for gas.)

2. If the tenderloin is larger than 2 inches (5 cm) in diameter, cut along the grain in half. This will result in two pieces about 6 to 8 inches (15 to 20 cm) in length. Just before placing the meat on the grill rub it with the salt and oil and oil the hot grate. Place the meat over the high heat zone and grill for 1 to 2 minutes on each side until it just becomes browned. To grill the edges you will have to hold it with tongs. The meat remains raw in the center and only the outer 1/16 to 1/8 inch (2 mm) is cooked. As soon as it is sufficiently browned on all sides, tightly wrap the meat in cling wrap and toss it into ice water. This will stop the cooking process without letting the meat come into contact with the water and dilute the taste.

3. When cold remove the meat from the ice water and place it in the refrigerator for a few hours to completely chill.

4. To make the Onion Daikon Salad, rub the onion slices with a little salt. Set aside for 20 minutes. Drain off any water that has accumulated from the onions. Roll up the shiso leaves like a cigar and cut into very thin slices. If you're substituting mint and coriander leaves for the shiso, coarsely chop them. Mix the shiso leaves, or chopped mint and coriander leaves, green onions and daikon in a bowl, toss well and arrange on a plate.

5. To serve the Soy Wasabi Dipping Sauce, place a small ball (about 1/2 teaspoon) of the wasabi paste in a small serving bowl and pour 2 teaspoons of the soy sauce into the bowl. Place the wasabi paste off to the side of the bowl rather than in its center.

Do not mix the wasabi paste and soy sauce together. Instead let your guests mix them according to their preference. Repeat with three additional serving bowls.

6. To make the Tataki Dipping Sauce, combine the ingredients for the dip in a bowl and then transfer to 4 small serving bowls.

7. Cut the thoroughly chilled meat on the diagonal into thin slices and place across the top of the Onion Daikon Salad. Serve with the Soy Wasabi Dipping Sauce or Tataki Dipping Sauce.


Buy The Asian Barbecue Book


The Asian Barbecue Book


This page created June 2009