• Worldwide shipping
  • Lifetime Warranty*
  • Ordered before 14:00, shipped same day!
  • Pay afterwards
  • Free shipping within Europe from €120

Tataki beef | daikon | onion

4 persons | Shichirin, Beef | Meat | Main dish

Prep time
25 MIN
Cook time
30 MIN
Total time
55 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin. Place the Teppanyaki plate on the Shichirin. Let warm up well.
  • While the Shichirin heats up, cut the steak into slices about 1.5 cm thick and marinate them with the Ponzu and sesame oil for 15 minutes.


  • Now fry the steaks on the Teppanyaki plate until they are nicely coloured save the marinade. When the steak comes off the grill put them back in the marinade.
  • Cut the Daikon into fine slices and season with salt and sushi vinegar. Cut the spring onion lengthwise and rub with a little vegetable oil and grill briefly over the Binchotan.
  • You can cut the meat after a few minutes and eat it immediately or let it cool completely and serve as a cold preparation later (do cut the meat as thinly as possible).
  • Serve the steak pieces with the Daikon and roasted spring onion and serve with the meat's marinade.


Back to


  • 400 g beef steak
  • 1 Daikon or turnip
  • 1 tbsp sushi vinegar
  • 200 ml Ponzu
  • 50 ml sesame oil
  • vegetable oil
  • 1 bunch of spring onion


Discover the world of YAKINIKU®

Register and be the first to know about the tastiest recipes, best facts and our latest products!

By signing up, you agree to the processing of your data.