Beef Tataki Rolls with Wasabi and Lime

, from Issue #45. August, 2015
Photography by Manja Wachsmuth.
Beef Tataki Rolls with Wasabi and Lime

The term tataki refers to beef that is seared and left very rare inside. It’s then chilled and thinly sliced. Rolled with crisp vegetables, including daikon radish, they provide a textural contrast to the tender meat.


500 gram piece, centre cut beef fillet
1 tablespoon Nanami Togarashi
olive oil
2 teaspoons wasabi paste
1½ teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
¼ cup olive oil
sea salt
To assemble
1 cup each julienned carrot and white daikon (Chinese white radish)
1 long red chilli, sliced into thin strips
2 spring onions, sliced into thin strips
rocket leaves
extra Nanami Togarashi or toasted sesame seeds for garnish


Beef: Brush the beef with a little oil and season with salt. Heat a heavy based sauté pan until very hot and sear the beef, turning to brown on all sides. This should take 5 minutes in total.

Transfer the beef to a plate and rest for 5 minutes. Sprinkle the Togarashi on a board and roll the beef over it to coat on all sides.  Place a long piece of plastic wrap on the bench and place the beef on top. Roll up the beef tightly, twisting the ends like a Christmas cracker. Holding the ends firmly continue to roll the beef until it forms into a tight salami shape. Refrigerate for at least 3 hours and up to 24 hours.

Dressing: Put all the ingredients except the olive oil in a bowl and whisk until smooth. Gradually whisk in the oil to make a thick dressing and season with salt.

To serve: Unwrap the beef and use a sharp knife to slice about  ½ cm thick. Place the slices between two pieces of plastic wrap and gently press with a rolling pin until very thin. Lay the slices on the bench and brush with a little dressing. Top with the carrot, daikon, chilli, spring onions and rocket, letting them stick out both ends  of the beef. Roll up and place on a serving platter. Brush with a little more dressing and top with a pinch of Togarashi or sesame seeds  and a small rocket leaf. Serve the remaining dressing separately for dipping. Makes about 24 rolls

Pantry note: Nanami Togarashi is a Japanese seven-spice mixture that is a blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger. Also known as Shichimi Togarashi. Available from Asian and other good food stores.