Japanese steak tartare

Japanese steak tartare.
Japanese steak tartare. Photo: Katie Quinn Davies

Chop the steak by hand for the perfect beef tartare texture.


2 tbsp light soy sauce

2 tbsp rice wine vinegar

1/2 tsp sesame oil

1/2 tsp caster sugar (optional)

juice of 1/2 lime

1 Lebanese cucumber, seeds removed, finely diced

1/2-1 cup finely diced daikon

450g fillet steak, trimmed and finely hand-chopped

6-8 slices pickled ginger

1 tsp shichimi powder

2 tbsp Japanese mayonnaise

wasabi, to serve


In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sugar (if using) and half the lime juice, and set aside.

Combine cucumber, daikon and steak in a bowl and stir in marinade.

Divide mixture among 4-6 plates, top with pickled ginger and green onion and sprinkle shichimi over.

Drizzle with mayonnaise mixed with remaining lime juice and offer a dollop of wasabi.