These Japanese Beef Tataki Rolls make a great canapé or hors d’oeuvre for parties. The almost raw beef is rolled around crisp vegetables making them perfect finger food. Or serve them as an appetizer at the start of a Japanese inspired meal.
What is Beef Tataki?
Tataki is a Japanese dish that refers to a piece of meat (or fish) that has been seared around the edges but left raw in the centre.
It is often served sliced like carpaccio, with a light ponzu sauce.
Beef tataki takes filet beef, marinates it, sears the outside and then when the meat is only lightly seared, slices it thinly similar to sashimi.
How do you slice the beef thinly for beef tataki?
To make these beef tataki rolls easy to eat, the meat does need to be cut as thinly as you can manage. Because this dish is served chilled it doesn’t matter if you refrigerate the beef before you make them. So to get the beef slices as thin as you can:
- wrap the seared beef fillet in gladwrap/clingfilm
- chill it in the fridge for several hours (or 30 minutes in the freezer)
- this firms up the meat and makes it much easier to slice thinly
What vegetables to put inside Beef Tataki
You want to pick vegetables that work well raw and have a nice crunch to them. For these beef tataki rolls I used napa cabbage, carrot, green onion and red chili.
But you could add red bell pepper, thinly sliced snap peas and if you can find it mouli makes a great talking point.
Why not pin this recipe for Japanese Beef Tataki Rolls. Pin it here
Japanese Beef Tataki Rolls
- 1 lb beef filet/beef tenderloin
- 1 tbsp neutral oil
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 napa cabbage
- 1 carrot
- 1 green
- 2 red chilies
- 2 tsp sesame seeds
- Large bunch cilantro
- Place a non-stick or cast iron fry pan over a high heat, and let it get very hot.
- Brush the beef filet with the neutral oil and then sear for 40 seconds on each side.
- Mix the soy sauce, sesame oil and sugar together in a small bowl and stir until the sugar has dissolved.
- Use 2 tablespoons of the dressing and brush it over the meat. Reserve the rest of the dressing for later.
- Wrap the beef in glad wrap/clingfim and chill in the fridge for at least an hour (or 30 minutes in the freezer)
- To Serve
- Cut the napa cabbage, carrot, green onion and red chili into thin lengths.
- Thinly slice the beef and add a piece of each vegetable to the middle.
- Drizzle each roll with a little of the dressing and then carefully roll up.
- Serve on a bed of fresh cilantro and garnished with sesame seeds.
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