There are so many versions of homemade steak tartare that restaurants and chefs create in different countries and regions worldwide. However, I found no recipes that outline Japanese flavors.
Quality is paramount as everything is raw in this recipe, and I thought the exquisiteness of Japanese flavors would pair perfectly with this dish! This classic homemade Japanase steak tartare dish consists of finely chopped raw beef, salt, pepper, Worcestershire sauce, mustard, shallots, cornichons, capers, herbs, and egg yolk. You can serve it with toasted baguette or crostini, crackers, or chips.
Unlike traditional French tartare with capers and cornichons, this Japanase-inspired version includes the rich umami of soy sauce and the nutty smoothness of toasted sesame oil to compliment the taste of the beef. The scallions and heat of jalapeno add the perfect crunch to this recipe.
How to Make the Homemade Japanese Steak Tartare
Steak tartare has a rich culinary history dating back centuries. While many origin stories exists, from Mongol warriors to early 20th century French haute cuisine, recent versions of this recipe emerged when chefs began combining finely chopped quality beef with complementary seasonings.
This Japanese-inspired version continues that tradition of evolution, adapting classic tartare techniques with Japanase flavor profiles.
Homemade Japanese Steak Tartare Ingredients
Beef: I buy the most organic, pasture-raised, grass-fed, high-quality beef tenderloin (very tender, lean, and succulent and does not contain much fat).
Scallions: I love using green onions for their color and delicacy. They also add a lovely “bite” and texture.
Jalapeño: When mincing the jalapeño, remove all the seeds and the inner pith. The seeds are the hottest part of the pepper. If you enjoy the heat, you can add more if so desired.
Cilantro: The minced cilantro adds a lovely freshness and herbaceous quality to the tartare that lifts through the meat’s heaviness.
Sesame Seeds: The toasted sesame seeds add a superb texture to the mixture and a nutty crunch that offsets the other elements.
Soy Sauce: I always use low-sodium soy sauce to be healthier. However, any soy sauce will work for this recipe. Tamari is also fantastic!
Sesame Oil: Always buy toasted sesame oil with a dark brown color for a richer, nuttier flavor. This oil beautifully coats the meat and the vegetables and makes the dish silky and smooth.
Kosher Salt: Using high-quality Kosher salt is an absolute MUST for cooking! It will provide a better final product!
Egg Yolk: The egg yolk adds a velvety richness to the tartare.
Chili Oil: I like to finish this dish with chili oil because it adds a beautiful color and a different heat note than the jalapeño, which adds to the silky texture because it is an oil. This is entirely optional.
Needed Equipment
- Cutting board
- Chef’s knife or Santoku knife
- Stainless steel bowl set or glass mixing bowl set
- Liquid measuring cup
- Measuring spoons
- Large metal mixing spoon
Process:
- Place the filet mignon on a cutting board and cut thin planks across the natural grain of the meat. It is essential not to cut with the grain, as the meat will tear.
- Take each beef plank and cut across the grain into thin strips.
- Line up the beef strips and cut them into a fine dice. Place the beef in a large mixing bowl and reserve.
- Line up the scallions on a slight angle and slice them as thin as possible from white to green. Place half the chopped scallions with the beef, and reserve the other half for garnish.
- Lob off both the stem and tip end of the jalapeño.
- Make one long slice through the base of the jalapeño opening it, creating two halves.
- Carve out the core and seeds from both halves of the pepper and discard.
- Cut the jalapeño into planks and then planks into strips. Make sure the shiny side of the pepper faces down, and the rough side faces up, as this is much easier to cut.
- Chop the strips into a small dice. Add to the chopped beef and the scallions.
- Separate the cilantro leaves from the stems—Reserve the stems for vegetable stock or another use.
- Roll the cilantro leaves into a small ball and thinly slice them into ribbons. Add to the bowl with the beef, scallions, and jalapeños.
- Measure the soy sauce, sesame oil, sesame seeds, and salt. Add the soy sauce to the bowl, sesame oil, sesame seeds, and salt, and then mix until combined.
- Individually plate the mixture into a circular mound, and make a small indent on the top.
- Carefully place the egg yolk in the indent, and sprinkle with the remaining scallions and chili oil.
- Serve with your favorite toast, cracker, or chip.
Tips and tricks for success:
- When mixing, it is important to be delicate and use a folding technique to scoop under the meat and lift it over while turning the bowl a quarter rotation.
- This will ensure that your meat does not get tough from over-mixing. If you overmix the beef, it will become tough. The mixture should be light and somewhat airy. The tartare is a delicate dish that needs care and attention when combined.
- Thus, it is best to gently FOLD all the elements together three to four times just until combined.
- I like to use a small amount of jalapeño to round out the favors in the tartare and give it a bit of a bite. When slicing the jalapeño, you should do so skin-side down, so your knife can easily cut through. The shiny outer skin is much harder to pierce through.
Variations
- Vegetarian: Replace firm tofu for the beef.
- Vegan: Use tofu for the beef, and instead of egg yolk, drizzle sesame paste over the final product to create a creaminess.
- Herbs: Replace flat-leaf parsley for the cilantro
- Soy, Gluten, or Seed Allergy:
- Use coconut aminos in place of the soy sauce
- Nutritional yeast in place of the sesame seeds.
- Avocado oil in place of the sesame oil.
- Extra Spicy: Add a teaspoon of chili oil or chili crisp.
Suggested Meal Pairings
FAQs
Is steak tartare healthy?
Yes, if prepared correctly. Both beef and eggs are high in protein, vitamins, and minerals. Some believe raw foods retain more nutrients than cooked ones, but safety matters most.
Is it safe to eat raw beef?
Yes, if you follow strict guidelines. Always use fresh, high-quality tenderloin from a reputable butcher. Make sure you chop it yourself and never use pre-ground beef from a grocery store, keep it cold, and consume it immediately after preparing. Avoid if pregnant, elderly, or immunocompromised.
Can I make steak tartare ahead of time?
No. Eating this dish right away is best to eliminate the possibility of bacteria growth. You should not make this dish ahead of time or allow it to sit in the refrigerator.
What’s the best cut of beef for tartare?
Use center-cut beef tenderloin (filet mignon or châteaubriand) . It’s lean, tender, and has minimal connective tissue. Avoid the tail-end of the tenderloin since it’s less tender and flavorful.
Is it safe to eat raw egg yolk?
It can be, if handled properly. Use only pasteurized, uncracked eggs kept cold and consume immediately after separating. As with raw beef, avoid if you’re in a high-risk group.
Homemade Japanese Steak Tartare
Equipment
- 1 Medium-sized mixing bowl
- 1 Set Dry measuring spoons
- 1 Large mixing spoon
Ingredients
- 7 oz filet mignon
- 2 scallions minced
- 2 teaspoons about ¼ jalapeño, minced
- 1 ½ tablespoons cilantro minced
- 1 tablespoon soy sauce
- 1.5 tablespoons sesame oil
- 1 tablespoon white or black sesame seeds toasted
- ¼ tsp Kosher salt
- 1 egg yolk
- Chili oil for garnish
Instructions
- Cut the tenderloin into thin planks. Mince it as finely as possible and place in a medium-sized mixing bowl. Reserve.
- Add half of the scallions (reserve the other half for garnish), jalapeño, and cilantro.
- Add the soy sauce, sesame oil, sesame seeds, and salt, and gently fold with a large spoon to mix evenly.
- Individually plate the mixture into a circular mound and make a small indent on the top of the rise for the egg yolk to sit.
- Carefully place the egg yolk on top of the mound and sprinkle with the remaining scallions and chili oil.
- Serve with your favorite toast, cracker, or chip.
Notes
- When mixing, it is important to be delicate and use a folding technique where you scoop under the meat and lift it over while turning the bowl a quarter rotation.
- This will ensure that your meat does not get tough from over mixing. If you overmix the beef, it will become tough and weighted. The mixture should be light and somewhat airy. The tartare is a delicate dish that needs care and attention when combined.
- Thus, it is best to gently FOLD all the elements together three to four times just until combined.
- When slicing the jalapeño, you should do so skin-side down, so your knife can easily cut through. The shiny outer skin is much harder to pierce through. I like to use a small amount of jalapeño to round out the flavors in the tartare and give it a bit of a bite.
Very impressive recipe on a rare occasion favorite of mine. Thank you for the information!
This looks so similar to Korean style tartare or “Yukhoe.” It was extremely popular in Japan a decade ago but the government banned the recipe for health and safety concerns.
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