Japanese Beef Tataki
Japanese Beef Tataki is a dish of lightly seared, thinly sliced beef, typically sirloin or tenderloin, that is raw or rare in the center. It is traditionally served with a ponzu citrus sauce, grated ginger, and green onions, and is a staple of Japanese cuisine, often enjoyed as an appetizer or in izakayas.
🍽️ Nutrition at a glance
Beef Tataki is high in protein and fat, with very few carbohydrates, making it a low-carb, high-protein dish. It provides key nutrients like iron, zinc, and B vitamins, with a typical serving containing around 250-350 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 28 g |
| Carbs | 3 g |
| Fat | 20 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Iron | 2.5 mg |
| Zinc | 5.2 mg |
| Vitamin B12 | 2.1 mcg |
| Niacin (B3) | 8.5 mg |
| Phosphorus | 210 mg |
| Potassium | 350 mg |
| Selenium | 22 mcg |
| Vitamin B6 | 0.5 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
The name 'tataki' comes from the Japanese verb 'tataku,' meaning 'to pound' or 'to hit,' referring to the traditional method of searing the meat and then lightly pounding it to tenderize the fibers before slicing. Nutritionally, the quick searing method helps retain more nutrients compared to longer cooking methods, and the dish is often paired with citrus to aid iron absorption.
