Wagyu Tataki with Smashed Cucumber

40 minutes

Mittel

4 people

Tataki is a traditional Japanese preparation method in which the meat is only briefly seared and then cut into thin slices. In this recipe we use the tender Wagyu roast beef, which develops a crispy crust on the outside but remains wonderfully juicy on the inside. It is served with a fresh and flavorful cucumber salad, which is refined with sesame oil, ginger and soy sauce. This dish is a harmonious combination of delicate flavors and textures - perfect as a starter or light main course.

Ingredients

300 g Wagyu roast beef
1 tbsp clarified butter for frying
1 cucumber
1 tbsp sesame seeds
1 piece of ginger, thumb-thick
1-2 fresh garlic cloves
2 tbsp soy sauce
1 tbsp black rice vinegar Chinkiang (alternatively apple cider vinegar or rice vinegar)
1 tbsp sesame oil
1 tbsp sugar
1 tsp salt

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Wash the cucumber and pat dry. Then carefully hit the cucumber with a heavy object (e.g. a rolling pin) until it bursts open. This allows the cucumber to absorb the marinade better and gives it a crispier bite
Then cut the cucumber into small diamonds and place in a bowl. Sprinkle 1 teaspoon of salt over the cucumber pieces, mix well and leave to marinate for 15 minutes. This will dehydrate the cucumber slightly and intensify the flavor
Toast the sesame seeds in a small pan without oil over a medium heat until they are golden brown and pleasantly fragrant. Set the toasted sesame seeds to one side
Peel and finely grate the ginger. Peel and finely grate the garlic cloves
In a small bowl, mix the soy sauce, black rice vinegar, sesame oil, 1 tbsp sugar and the grated ginger and garlic well
Drain the cucumber pieces after the infusion time to remove excess water and pour the dressing over them. Mix everything well and sprinkle with the toasted sesame seeds
Season the Wagyu roast beef with a little salt. Heat the clarified butter in a pan until it is very hot. Sear the roast beef briefly on each side (approx. 1-2 minutes per side) so that the meat is crispy on the outside but still pink-red on the inside
Remove the seared roast beef from the pan immediately and leave to rest briefly. Cut the Wagyu roast beef across the grain into thin slices
Arrange the marinated cucumbers on plates and place the sliced Wagyu tataki slices next to them.

Tip: This wagyu roast beef tataki with smashed cucumber is not only suitable as a sophisticated starter, but also as a light main course. Thanks to the intense flavors and the combination of tender meat and fresh cucumber salad, it can be served on a platter for several people to share in a convivial atmosphere. A glass of dry white wine goes perfectly with it and rounds off the culinary experience.