All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gyu tataki warijoyuzuke / seared beef marinated in soy sauce broth

One of Tom's and our guests' favorites. Great appetizer. Good for sandwiches too, according to Tom.


Equal part sake, soy sauce, and strong katsuo kobu dashi (150 cc each in photo)
2-4 cuts (400-800 g) tri-tip steak or a cut such as London broil
Salt (not in photo)
Oil (not in photo)

For strong katsuo kobu dashi
Small handful katsuobushi bonito flakes
8-10 cm kombu kelp
200-250 cc water


Make marinade. For strong katsuo kobu dashi, break kombu into small pieces and soak in water for at least 10 minutes. Bring to boil on low heat.

When boiling, remove from heat and add  katsuobushi. Stir, and set aside.

After a few minutes, strain, and measure an amount to match sake and soy sauce.

Quickly boil sake to get rid of alcohol. In a pot, put sake and bring to boil. When boiling, immediately remove from heat.

Mix dashi, sake and soy sauce in the same pot, and bring to boil.

When boiling, immediately remove from heat, and pour in a container for marinating. Marinade is ready.


Cut beef in desired size, typically about 5cm thick strips, and remove extra fat.

Sprinkle salt, and rub in.


Sear/fry in tablespoon of canola oil at medium high heat, turning to brown all sides, approximately 4-6 minutes depending on thickness. Inside of meat should be rare to medium rare, as preferred.


Marinate for at least a few hours, preferably overnight to a couple of days.


Thinly slice, and serve with karashi mustard.

  • For faster dashi making, grind kombu, put it and katsuobushi in a measuring cup, and pour boiling water (at least 200 cc to get 150 cc dashi), and strain.
  • Boiling soy sauce, dashi and sake together results in well-blended marinade.

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