Veal Tataki Recipe
Veal Tataki
Total time: less than 15 minutes

Preparation time: 10 minutes
Marinating time: 8 hours

Difficulty: Easy
Chef's Note

A recipe from Bruno Verjus for Pentecost Veal.

Serve this dish with French fries or Jerusalem artichoke fries.

For 4 servings

- 600 g (1 lb. 5 oz.) veal round or loin, cut into 2 long pieces
- Peanut oil
- 400 g (14 oz.) shiitake mushrooms or button mushrooms
- soy sauce
- juice of 1 lemon

For the marinade
- 40 g (1 1/2 oz.) brown granulated sugar
- 20 g (4 tsp.) gray sea salt
- 1 crushed star anise
- 1 Tbsp. grated fresh ginger
- 1 clove of garlic, crushed
- zest of 1 lemon
- 1 cayenne chili, crushed
- 150 ml (5 oz.) soy sauce

Marinade and cooking

  1. Combine all the ingredients for the marinade. Immerse the two pieces of veal into the marinade and refrigerate for 8 hours, turning once or twice if possible.
  2. Quickly rinse off the meat under running water and pat completely dry with paper towels.
  3. Heat a little peanut oil in a large skillet and sear the veal on all sides (maximum one minute per side).
  4. As soon as the meat is seared, immerse it into a bowl of ice water to cool it instantly. Pat dry.


  1. Sauté the shiitakes for a minute over high heat, then reduce the heat to low and add a few drops of soy sauce and lemon juice.
  2. Cook slowly for 5 minutes longer.


  1. Cut the veal on the diagonal into 1.5 cm slices. It should be rare in the center.
  2. Arrange about 5 slices per plate, then add the shiitakes.
  3. Season with freshly ground pepper, a drizzle of virgin olive oil and a few drops of soy sauce and lime juice.
More recipe ideas

Photo: Pentecost Veal / Amélie Roche
Stylist: Bérangère Abraham

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up