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Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. In this version, a springy salad of crisp radishes and carrot matchsticks combined with sliced onion provides textural contrast to the flavorful steak. Serve this dish over a bed of buckwheat soba noodles to make it a meal.

Source: EatingWell Magazine, September/October 2007


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.

  • Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.

  • Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.


Note: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

193 calories; protein 23.7g; carbohydrates 8.5g; dietary fiber 2g; sugars 3.2g; fat 6.9g; saturated fat 1.9g; cholesterol 59.2mg; vitamin a iu 5380.9IU; vitamin c 12.2mg; folate 29.5mcg; calcium 43.1mg; iron 2mg; magnesium 34.8mg; potassium 535.1mg; sodium 759.3mg; thiamin 0.1mg.

1 vegetable, 3 lean meat