• Andrew Zimmern Cooks: Beef Tataki with Ponzu Sauce


Japanese Beef Tataki

By Andrew Zimmern

This easy Japanese tataki is stunning and tastes even better. With a simple dish like this, buy the best beef you can get your hands on. Because it’s served very rare, using a tender, luxury cut like sirloin is important—trust me, it’s worth spending the extra bucks. Skip the store-bought ponzu, my homemade version is truly the star of this recipe. Make a double batch and keep it on hand as a dipping sauce or marinade for fish, pork or chicken.

Japanese Beef Tataki



  • 4 tablespoons aged soy sauce
  • 8 tablespoons rice wine vinegar
  • 2 tablespoons lemon juice
  • 1 inch square piece of kombu
  • 2 tablespoon grated fresh ginger


  • 3 pounds center cut, trimmed whole piece of beef sirloin
  • Salt
  • Pepper
  • 1 teaspoon sesame seeds
  • 3 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon hot chile sesame oil (or more to taste)
  • 6 scallions
  • Chinese garlic chives, minced for garnish



Make the Ponzu

Combine the soy sauce, rice wine vinegar, lemon juice, kombu and ginger in a mixing bowl. Place in the fridge for 12 to 24 hours. Strain before serving.

Prepare the Tataki

Cut the large piece of meat in half, lengthwise. Allow to come to room temperature, about 1 hour.

Season the beef on all sides with salt, pepper and a sprinkle of sesame seeds.

Preheat a pan over high heat for a few minutes. Add the peanut oil. Sear the beef over high heat, making sure to keep the center rare, about 3 to 4 minutes per side.

Let meat rest for 10 minutes. Slice thin and arrange on a large platter with a ladle of ponzu sauce. Slice the scallions paper thin, sprinkle on the beef along with the sesame oil and hot chile sesame oil. Season with salt and garnish with additional sesame seeds and chives.

Serve, passing more ponzu at the table.

Like this recipe? You may also enjoy:

• Yakitori-style Pan Roasted Duck Breast
• Broiled Yellowtail Collar with Daikon
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