Tataki beef | daikon | onion

4 persons | Shichirin, Beef | Meat | Main dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin. Place the Teppanyaki plate on the Shichirin. Let warm up well.
   
• While the Shichirin heats up, cut the steak into slices about 1.5 cm thick and marinate them with the Ponzu and sesame oil for 15 minutes.

Preparation

• Now fry the steaks on the Teppanyaki plate until they are nicely coloured save the marinade. When the steak comes off the grill put them back in the marinade.
   
• Cut the Daikon into fine slices and season with salt and sushi vinegar. Cut the spring onion lengthwise and rub with a little vegetable oil and grill briefly over the Binchotan.
   
• You can cut the meat after a few minutes and eat it immediately or let it cool completely and serve as a cold preparation later (do cut the meat as thinly as possible).
   
• Serve the steak pieces with the Daikon and roasted spring onion and serve with the meat's marinade.

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