Beef Tataki with Buckwheat Noodles


300g Sirloin Beef

½ eggplant diced

¼  cup shitake mushroom

extra virgin olive oil





30ml rice wine vinegar

30ml mirin

30ml light soy

15ml tonkatsu sauce

1 tbsp sugar

2 tbsp ginger



150 g buckwheat noodles

½ eggplant, diced

2 cups shitake mushrooms, sliced

¼ cup diced green beans

½ bunch spring onions

¼ bunch asparagus

2 tbsp toasted sesame seeds

2 tbsp fried shallots

extra virgin olive oil


Add all the ingredients in the dressing in a medium sized bowl and mix until combined.  

Season the beef liberally with salt and pepper then sear in hot pan on all sides for one to two minutes on each side (for rare). Then remove the beef and place it in the dressing to rest.

Add some olive oil to the pan and saute the eggplant and mushrooms.

Cook the buckwheat noodles in boiling water.  Dice the green beans and asparagus add to the boiling water.

In a large bowl, mix together the noodles, eggplant, mushrooms, beans and asparagus. Drizzle with a tablespoon of the meat dressing and sprinkle with deep fried shallots, spring onion and sesame seeds. Slice the meat into thin strips and serve with the noodles