Japanese  Beef

Tataki (Seared) Wagyu beef with red and white tagliata

Cooking time: Approx. 15 minutes

©Japan Livestock Products Export Promotion Council

Tataki is a food preparation method mainly for fish like bonito. In the method, a block of fish meat is seared briefly, and then thinly sliced to serve. It can be enjoyed almost raw. Beef Tataki is prepared in the same method, in which a block of beef is seared just like roast beef, but leaving the inside meat rare. With lean Wagyu Beef, with an adequate amount of fat, the dish becomes healthier and the deliciousness of the meat is enhanced.

Ingredients(Serves 2)

  • 200g beef block
  • salt, pepper, and grated garlic, as desired
  • 1/3 radish, thinly sliced
    (If radish is bitter, soak in running water and dry it with paper towel.)
  • 1/2 packet of radish sprouts
  • 3 cherry tomatoes
  • 2 pieces of sunny lettuce


  1. 1.Season the beef block with salt, pepper and grated garlic and let it stand.
  2. 2.Sear the whole surface of the beef from [1] and cool it down in a fridge.
  3. 3.Thinly slice beef from [2] and place the beef and radish sprouts on sliced radish, and fold it in half.
  4. 4.Place the sunny lettuce and the cherry tomatoes on a plate and serve the contents of step 3. As desired, enjoy the dish with ponzu dressing or onion dressing.

provided the recipeNakamura of Saga Beef (Karatsu-shi, Saga Prefecture)

*This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.