Servings: 10 to 12 as a first course
Tataki means “pounded” in Japanese, but the process of preparing this thin-sliced meat is actually subtle. Beef is first seared, then marinated, then seasoned with spices or other ingredients that have been ground (or “pounded,” if you will). Here, two sauces make the beef full-flavored and tender.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Recipe adapted from Moveable Feast with Fine Cooking.
One of the absolute best recipes I've ever made. I was worried that my niece and nephew would refuse to eat the rare beef, but they couldn't get enough of it. Extremely flavorful and a visual work of art. You'll need a very sharp knife to achieve this thin cut of beef.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?