3 Reviews

This was a very nice dinner. DH accidentally bought a pork tenderloin, instead of beef, thus I felt I would review it to say we enjoyed it, but hold off on the star ratings as I subsituted a major ingredient before realizing my mistake. We marinated for 24 hours and the pork was very moist and flavorful. This was easy to make and fast to put together. Thank you for a nice meal.

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Dr. Jenny April 28, 2008

This is an excellent recipe full of taste. I used 1/2 pound filet mignon to make this but used 1/2 of the recipe ingredients except the beef and it worked out great for two people as a light dinner along with toasted baguette, salad and wine. Usually tataki is not roasted. It is normally seared quickly and marinated. Because I did not want overly cooked beef, I reduced the baking time to 12 minutes and that worked out perfectly for our taste. The taste of this marinade is excellent and should work equally well with fish. The meat was so well flavored that it did not need any dipping sauce and used the ponzu sauce only for the salad lettuce. Thank you Amanda for posting this excellent recipe.

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Rinshinomori April 23, 2008

what a wonderful dish. I had it as an appetizer but next time it will be my main meal. Used venison. Wonderful to be able to make it in advance as well.

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MarraMamba December 04, 2007
Ginger Beef Tataki With Lemon-Soy Dipping Sauce