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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Beef Tataki slices with Wasabi Soy Sauce

Belle loves rare beef and Sean loves it even rarer (?). Pass a match under his a few times and he is good. I grew up being a well done person
I mean I would send back the steak in a restaurant three or four time and finally say "Burn it". I have left many a restaurant (in my younger days) without paying for an entire tables meal. If I can’t eat with everyone else, then I am not paying. I figured if the chef or cook is going to decide how cook my steak and not listen to me then he can pay for it too. I have mellowed over the years but more importantly I have discovered I like food. So now it is rare or medium rare depending on the actual steak. This dish is very nice, easy to make and to serve.  I also like to use finely sliced daikon instead of the onion, wonderful flavour but different from the onion.

I apologize, I just realized I did not make a reference to where I got the idea for this recipe. I must have put the book back on the shelf and then when writing the post just forgot to go back and get it. My apologies to the authors.

Beef Tataki Slices with Wasabi Soy Sauce
adapted from The Complete Book of Sushi by Hideo Dekura, Brigid Treloar and Ryuichi Yoshii


1 white onion finely sliced
3 scallions finely chopped
2 beef tenderloin steaks
1/2 cup grated red radish

1/2 cup unseasoned rice vinegar
1 tsp mirin
1tbsp sugar

wasabi and soy sauce for dipping

  1. Mix all the Sauce ingredients and whisk until sugar is dissolved
  2. Add the onion and scallions
  3. Sear the steaks on both sides over high heat for 1-2 minutes
  4. Remove from heat place in a re-sealable bag with the sauce and refrigerate for 30 minutes.
  5. Remove from the bag and slice very thin and arrange on a plate in a circular fashion.
  6. Add the onion and scallion mixture at the center.
  7. Serve with wasabi and soy sauce

Beef Tataki

I forgot to make the wasabi and soy sauce before I took the picture. But make it just like if you are having sushi. Little bowls for each person to dip into. We use chop-sticks but forks would as well.

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