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Beef tataki with aubergine satay, shiitake and truffle ponzu

Japanese Wagyu beef tataki summer truffles and jalapeno dressing 3 web Copy
Japanese Wagyu beef tataki summer truffles and jalapeno dressing 3 web Copy


Make the truffle ponzu:

  1. Mix all the ingredients together in a jug or bottle, cover and leave to sit in the fridge for 24 hours before use.

Prepare the beef:

  1. Thoroughly trim the beef fillet, removing any sinew. Ideally ask the butcher to do it for you when purchasing.
  2. Put a heavy frying pan over a high heat and once it’s very hot, sear the beef on all sides.
  3. Prepare an ice bath by putting some ice cubes in a bowl of cold water and submerge the beef fillet to halt the cooking.
  4. Once cool, pat the beef dry and place in the fridge.

Make the aubergine satay:

  1. You can char the aubergine over a gas flame, in the oven or in a barbecue grill. Cook over a high heat, turning as necessary, until the skin is completely blackened and the inside of the aubergine is soft.
  2. Remove and leave until cool enough to handle.
  3. Peel and discard the blackened skin, scraping off the flesh. Finely chop the flesh.
  4. In a small pan, heat a little oil and cook the shallot, chilli and garlic until soft but not browned. Add the aubergine and peanuts and cook for 10 minutes.
  5. Add the coconut milk and simmer gently for 10-15 minutes so that the mixture reduces and thickens. At the end, stir in the soy sauce, coriander and chilli flakes.
  6. Allow to cool for a while then transfer the mixture to a blender and purée until thick and smooth. Put it in a piping bag ready for serving, if you like.

Cook the edamame:

  1. Bring a large pan of salted water to a boil. Add the edamame and cook for 2 minutes. Drain and season generously with salt.
  2. Tip into a serving dish and garnish with the red and green chillies and sesame seeds.

To finish:

  1. Finely slice your shitake mushrooms and jalapeño peppers. Cut the black truffle into fine batons.
  2. Slice the beef very thinly and arrange on serving plates. Drizzle the truffle ponzu over the top.
  3. Garnish with blobs aubergine satay plus the sliced shitake, jalapeños and truffle batons. Put a few sprigs of mustard cress on top of each pile and serve with the edamame. 




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