Ingredients for 2/3 people:
- 400 g of beef (fillet, sirloin or skirt steak)
- 10 cl of umeshu (ref. NISKBS2)
- 3 tbsp of rice vinegar (ref. NISHT7)
- 2 tbsp of soy sauce (ref. NISSK13)
- 2 tsp of olive oil
- Salt and freshly ground pepper
Steps to make a perfect beef tataki with umeshu sauce
1. Prepare the sauce
Mix the umeshu, rice vinegar and soy sauce in a saucepan.
Bring to the boil, then reduce to medium heat. Leave to simmer for 15 minutes until the mixture has reduced by two thirds, then turn off the heat. Allow the sauce to cool.
2. Prepare the meat
Season the meat with salt.
Heat a frying pan over medium-high heat, add 2 teaspoons of olive oil.
Sear the meat on each side until very rare.
3. Marinate the beef
Allow the meat to cool, then place it in a freezer bag or vacuum-seal bag with the sauce.
Leave to marinate in the refrigerator for 3 hours so that the flavours are fully absorbed.
4. Slice and serve
Remove the meat from the refrigerator. Thinly slice the beef and arrange the pieces on a plate. Leave to return to room temperature for 20 minutes.
Pour the sauce over the top, grind some pepper and enjoy.
Why try this beef tataki recipe with umeshu sauce?
A uniquely blended flavour: Umeshu, the Japanese plum wine, brings a sweetness balanced by the acidity of rice vinegar and the depth of soy sauce.
Simple and elegant preparation: Just a few steps are enough to produce a refined dish worthy of the finest Japanese restaurants.
Versatility: This recipe can be served as a starter, a light main course, or even as part of a Japanese-themed meal.
The secret to a perfect tataki:
For a perfect beef tataki, use quality meat such as a fillet or sirloin, and master the cooking time to preserve a tender and juicy texture.
This beef tataki with umeshu sauce recipe is a true invitation to a culinary journey, perfect for impressing your guests or simply treating yourself. Get your knives ready, and enjoy your meal!
