- 150 gm venison eye fillet (also could use beef or fresh fish like tuna or hapuka)
- 20 ml good-quality soy sauce
- 15 ml rice or wine vinegar
- 15 ml fresh lemon juice
- 20 ml thyme honey
- ½ teaspoon grated fresh ginger
- ½ teaspoon garlic, crushed and finely chopped in ¼ teaspoon salt
- OPTIONAL * ¼ teaspoon finely chopped fresh chilli
- Fresh thyme leaves
- A spring onion very finely sliced; green part included
- Shallot finely diced and fried
Place a cast iron pan or hot plate over a high heat and allow to heat smoking hot. Pat meat fillet dry with a paper towel and season well with salt and pepper. Drizzle a small amount of oil onto the pan and sear quickly (about 45 seconds) on all sides. You want meat cooked about 5 mm in on all sides but very rare in the middle. Remove from pan and immediately chill. Loosely place in plastic wrap put on ice, in the snow or immersed in a running stream. Two frozen ice packs (one on top and the other on the bottom) are good for this.
While the meat is chilling, mix all the ingredients for the sauce in a non-corrosive container. Very thinly slice meat and layer across the plate, then drizzle with the tataki sauce. Place a line of spring onion, fresh thyme leaves and crispy shallots down the centre of the meat. Extra sauce can be used on the side to dip meat or fish slices into.
Chef’s trick: Meat can be easier to very finely slice when very cold or partially frozen.