Japanese Roast Beef
tataki style
Did you know that beef is the most popular choice for Sunday roast among the public? In fact, 33% of people prefer beef over other options like chicken, lamb, and vegetarian. While roast beef may look different in Japan, where it is thinly sliced and served cold with soy sauce and wasabi, it is still a delicious and popular dish. So why not try our super easy Japanese roast beef recipe and enjoy a new twist on a classic favorite? Itadakimasu!
SERVES: 6 COOKS IN: 60 MINUTES DIFFICULTY: EASY
Ingredients
Method
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1kg Vacuum packed Wagyu beef (Fillet, Sirloin, Rib, Chuck Roll)
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1 tbsp Sea Salt
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1 tbsp Black Pepper
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1 tbsp Garlic Paste
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Say Sauce
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Wasabi
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Place the beef in a vacuum-sealed pouch and submerge it in a saucepan of water.
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Bring the water to boiling point, then turn off the heat and let it sit for 45-60 minutes.
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Remove the beef from the pouch and season with sea salt, black pepper, and garlic paste.
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Caramelise the beef on all sides in a large pan over medium-high heat.
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Let it cool down for 60 minutes.
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Slice the beef thinly and serve with soy sauce and wasabi.
If you have a smaller block of beef, no worries! Just adjust the cooking time accordingly. Give it a try and say "Itadakimasu!"
25 mins to 35mins for 300 to 400g
30 mins to 40mins for 400 to 700g
40mins to 60 mins for 700g to 1kg