Japanese steak tartare
Ingredients
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1/2 tsp sesame oil
1/2 tsp caster sugar (optional)
juice of 1/2 lime
1 Lebanese cucumber, seeds removed, finely diced
1/2-1 cup finely diced daikon
450g fillet steak, trimmed and finely hand-chopped
6-8 slices pickled ginger
1 tsp shichimi powder
2 tbsp Japanese mayonnaise
wasabi, to serve
Method
In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sugar (if using) and half the lime juice, and set aside.
Combine cucumber, daikon and steak in a bowl and stir in marinade.
Divide mixture among 4-6 plates, top with pickled ginger and green onion and sprinkle shichimi over.
Drizzle with mayonnaise mixed with remaining lime juice and offer a dollop of wasabi.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Oh crumbs! RecipeTin’s secret to making cheap but chewy minute steak a juicy, tasty joy
- 30 mins - 1 hr
- Nagi Maehashi
Adam Liaw’s step-by-step guide to making the perfect chicken parmigiana at home
- 30 mins - 1 hr
- Adam Liaw
When you have friends coming at 7pm and you finish work at 5ish – these lamb cutlets are the answer
- 30 mins - 1 hr
- Danielle Alvarez
Original URL: https://www.theage.com.au/goodfood/recipes/japanese-steak-tartare-20120814-29tu1.html