In the Kitchen with a Southern Sushi Chef

Sesame Beef Sashimi

The addition of sesame adds a delicious nutty dimension to the flavor of tataki as well as a spectacular presentation. This tataki is great with ponzu sauce and crispy fried wonton strips sprinkled with shichimi togarashi, Japanese 7 spice pepper. One recipe yields 1 large sashimi platter.

Sesame Beef Sashimi

1 pound high quality beef tenderloin, trimmed of fat

1 cup Japanese soy sauce

1/2 cup mirin, Japanese sweet cooking wine

1 TBSP unseasoned rice vinegar

1/2 teaspoon toasted sesame oil

cooking oil

about 1/4 cup black and/or white sesame seeds, toasted

Ponzu Dipping Sauce, optional

Fried Wonton Strips

Gyoza or dumpling wrappers, cut in half, thin strips or as desired

Enough oil for frying

Shichimi togarashi or a mixtue of salt and cayenne

Heat cooking oil in a pan to 350 degrees F. Add wonton pieces a few at a time and fry until golden, flipping to ensure that both side are cooked. This will only take a few seconds. Remove from oil and place on paper towels to drain. Sprinkle with togarashi or salt/cayenne mixture. Repeat until desired number of chips have been made.

Optional suggested garnishes. For best flavor, select 1-2 garnishes:

Finely chopped scallions or chives

Fried garlic chips

Finely grated daikon radish

Finely grated ginger

In a plastic or ceramic bowl, mix soy sauce, mirin, rice vinegar and sesame oil. Place beef tenderloin in bowl and turn several times to coat all sides of beef in marinade. Cover with plastic wrap and place in refrigerator for 20 minutes, flipping the beef over after 10 minutes.

Remove beef from marinade and pat dry with a clean kitchen towel. Discard marinade.Very lightly rub the tenderloin with a thin coating of cooking oil. Roll tenderloin in sesame seeds. Heat a heavy-duty sauté pan over high heat. Add just enough cooking oil, about 1 TBSP, to keep beef from sticking to the pan. Place beef in pan and quickly sear each side until lightly browned, about 10-15 seconds*. Alternately, quickly sear beef with a kitchen torch. When all sides have been seared, remove from pan allow to cool.

Cut beef across the grain into the thinnest possible slices with a very sharp knife. Lightly tap each piece a few times with the blade of the knife to score, being careful not to cut all the way through. Arrange pieces, slightly overlapping, on a large serving platter. Place fried wonton strips in the center of the platter. If desired, place a chopstick pinch of 1 garnish on top of each slice or sprinkle liberally. Serve with soy sauce or ponzu.

*This is very rare and falls well below the USDA recommended internal temperatures guidelines for beef to enhance its safety for children, pregnant women, those with compromised immune systems and older individuals. Please prepare your beef with consideration to what is comfortable and healthy for those consuming the finished product. Beef tataki is best enjoyed when prepared at a temperature of medium or below.

The USDA recommends the following Temperatures:

Rare 120- 125 degrees F

Medium Rare 130 – 135 degrees F

Medium 140 – 145 degrees