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Japanese Chilli Beef Tataki Burger with Yuzu Mayonnaise

For traditional tataki, use beef fillet due to its tender texture, but more economical cuts of beef can also be used if preferred. Togarashi chilli seasoning and yuzu sauce add a great authentic flavour to this burger.

Japanese Chilli Beef Tataki Burger with Yuzu Mayonnaise – Recipe
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Beef Fillet

  • Beef fillet 700.0 g
  • Togarashi chilli seasoning 5.0 g

Eggplant

Yuzu Mayonnaise

To Assemble

  • Burger buns 10.0 x
  • Mitzuna 200.0 g
  • Pickled cucumber ribbons 250.0 g

Preparation

  1. Beef Fillet

    • Coat the beef fillet with a little olive oil. Sprinkle with togarashi seasoning, ensuring the meat is evenly coated. Cover and refrigerate for 30 minutes. 
    • Heat a well-oiled hot plate to high. Sear beef quickly; it should only be seared 2-3 mm into the meat, ensuring a char on the outside whilst completely rare on the inside. Rest.

  2. Eggplant

    • Cut the eggplant into 5 mm-thick slices. Combine KNORR Thai Sweet Chilli Jam with oil.
    • Heat a well-oiled hot plate to medium-high. Cook eggplant slices for a minute, then brush with the chilli jam mix. Turn immediately, then brush again and cook for a further 1-2 minutes. Repeat one more time.

  3. Yuzu Mayonnaise

    • Mix the yuzu with HELLMANN’S Real Mayonnaise until fully combined.

  4. To Assemble

    • Split the burger buns and lightly toast them. 
    • Thinly slice beef. 
    • Spread both sides of the burger buns with the prepared yuzu mayonnaise. Top with lettuce, eggplant, slices of beef, pickled cucumber, and bonito flakes.

  5. To Serve

    • Serve with extra pickled cucumber and charred edamame beans.