Steak Tataki
Steak Tataki is a Japanese dish where a high-quality cut of beef is seared very quickly on the outside, leaving the center raw and ruby-red, then sliced thinly. It's typically seasoned with a simple ponzu sauce or soy-based dressing and garnished with aromatics like ginger, scallions, and garlic. The technique and presentation are inspired by the preparation of bonito fish (katsuo) in Japanese cuisine.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12, from the beef, and the calorie count is typically around 300-400 kcal per serving depending on the cut and sauce.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Iron | 4 mg |
| Zinc | 8 mg |
| Vitamin B12 | 5 mcg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 300 mg |
| Selenium | 40 mcg |
| Potassium | 450 mg |
Per 1 serving (150 g sliced beef with sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, tataki represents the Japanese principle of 'ikasu' (to bring to life), where minimal cooking preserves the ingredient's natural flavor and texture. Nutritionally, the quick sear creates a Maillard reaction crust that adds depth without the nutrient loss associated with prolonged cooking.
