Mouthwatering Beef Tataki Rolls: A Fusion of Flavors

The Japanese beef Tataki Rolls are a popular canape and a perfect appetizer for a special occasion. They are made with raw beef and crispy vegetables and are an ideal finger food for parties. They can be served as an appetizer or as a main course.

Beef Tataki Rolls Recipes

Japanese Beef Tataki Rolls

If you love Japanese beef dishes, you will love Beef Tataki Rolls. They are delicious and easy to make, making them perfect for finger food or appetizers. If you're planning on preparing them for a party or event, here's how you can prepare them. These savory bites can be served with a variety of toppings. In addition to the sauce, you can add chopped chives, grated ginger and garlic to them.

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Course: Appetizer, Party

Cuisine: Japanese

Keyword: beef, japanese beef, tataki rolls

CookingStyle: Handcrafted Cooking

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24 rolls

Calories: 72kcal

Author: James Anderson

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Equipment

Frying Pan

Ingredients

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• 2 teaspoons sesame seeds
• Large bunch cilantro
• 1 green cabbage
• 2 red chilies
• ¼ napa cabbage
• 1 carrot
• 1 lb. beef fillet
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 4 tablespoons soy sauce
• 1 tablespoon neutral oil

Instructions

• Warm a nonstick or sheet iron frying pan over medium temperature until it is smoking hot.
• Sear the beef fillet for 40 seconds on either side after brushing it with the neutral spray.
• In a small cup, combine the sesame oil, soy sauce, and sugar, and whisk until the sugar has melted.
• Transfer 2 tablespoons of the seasoning to the meat and rub it on.
• Save the remaining dressing for the day.
• Refrigerate the meat for at least an hour after wrapping it in glad tape.
• Thinly slice the napa lettuce, cabbage, cilantro, carrot, and red chilies.
• Slice the beef finely and place a portion of each vegetable in the center. Sprinkle a little of the coating on each roll before gently rolling it up.
• Serve hot with the sesame seeds.

Video

Notes

Japanese Beef Tataki Rolls are great finger foods. The almost-raw beef is served with crisp vegetables. It can be served cold or at room temperature. 

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Nutrition

Serving: 1serving | Calories: 72kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 186mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Beef Tataki Skewers with Grill

Ingredients:

• 1 pound (450g) beef tenderloin or sirloin
• Salt and black pepper to season
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 teaspoon sugar
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

• Prepare the Marinade: In a bowl, combine the minced garlic, grated ginger, soy sauce, mirin, and sugar. Mix well to create a flavorful marinade.
• Preheat the Grill: Preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are ashed over and spread out evenly. Brush the grill grates with vegetable oil to prevent sticking.
• Season the Beef: Cut the beef into thin, long strips, similar to the size of a sushi roll. Season with a pinch of salt and black pepper.
• Marinate the Beef: Place the beef strips into a resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all the pieces are coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for about 15-20 minutes. This will allow the flavors to infuse.
• Skewer the Beef: Thread the marinated beef strips onto the soaked bamboo skewers, weaving them in a back-and-forth pattern, just as you would assemble the rolls. Leave a small space at the bottom to hold the skewer.
• Grill the Skewers: Place the beef skewers on the preheated grill. Grill each side for about 1-2 minutes until they develop a good sear, adjusting the time according to your preferred level of doneness. For medium-rare, aim for a slightly pink center.
• Serve: Once the skewers are done, remove them from the grill and let them rest for a few minutes. Optionally, brush them with a bit of the remaining marinade for an extra burst of flavor. Serve the Beef Tataki Skewers with a side of your preferred dipping sauce or drizzle extra marinade over them.

Tips for making Beef Tataki Rolls

Cooking Tips

• Choose Quality Beef: Opt for high-quality beef tenderloin or sirloin. The better the meat, the more delicious your Beef Tataki will be.
• Thin Slices: Make sure to slice the beef thinly. It should be easy to roll, and the thin slices allow for a quick sear while keeping the center rare.
• Chilling is Crucial: After searing, refrigerate the beef to cool it rapidly. This step ensures the interior remains beautifully rare.
• Sharp Knife: Use a sharp knife when slicing the rolled beef. This prevents tearing and retains the roll’s integrity.
• Dipping Sauce Balance: Adjust the dipping sauce to your taste. If you like it saltier, add more soy sauce. For extra umami, a dash of sesame oil can work wonders.
• Overcooking: Be cautious not to over-sear the beef. The key is a quick sear to maintain a rare center.
• Skipping Chilling: Cooling the beef after searing is crucial. Skipping this step may result in overcooked meat.
• Uneven Slicing: Make sure to cut even slices for consistent results. Uneven slices can make rolling difficult.
• Using Low-Quality Meat: Quality matters. Don’t compromise on the beef; it’s the star of the show.
• Heavy-Handed Marinade: While a flavorful marinade is essential, using too much can overpower the taste of the beef. Balance is key.

Serving Suggestions

• Dipping Sauces: Serve your Beef Tataki Rolls with an array of dipping sauces. A classic combination includes soy sauce with wasabi, ponzu sauce, and a sesame-soy sauce.
• Garnishes: Sprinkle some sesame seeds and chopped green onions over the rolls for added texture and flavor.
• Refreshing Sides: Pair your Beef Tataki with light, refreshing sides like a seaweed salad, cucumber sunomono, or a citrusy coleslaw.
• Beverage Pairing: A glass of chilled sake or a crisp, dry white wine complements the flavors excellently. Alternatively, opt for green tea if you prefer a non-alcoholic choice.
• Variations: Get creative with your presentation. Instead of classic rolls, you can serve Beef Tataki over a bed of mixed greens for a fresh, modern twist.

Frequently Asked Questions about Beef Tataki Rolls

• Can I use a different cut of beef for this dish? While tenderloin and sirloin are traditional choices, you can experiment with other cuts, like ribeye or New York strip. Just ensure it’s a quality, tender cut.
• Is there a vegetarian version of Beef Tataki? For a vegetarian option, consider using marinated and seared tofu or mushrooms to mimic the texture and umami flavors of beef.
• Can I prepare Beef Tataki in advance for a party? You can prepare the rolls in advance and keep them refrigerated. However, it’s best to slice and serve them shortly before your guests arrive to maintain their freshness.
• What’s the ideal thickness for beef slices? Aim for slices about 1/8 inch thick. This ensures they are thin enough for rolling but not too fragile to handle.
• How do I store any leftovers? If you have any leftover Beef Tataki Rolls, refrigerate them in an airtight container. Consume them within 1-2 days for the best taste and texture.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.