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Beef Sashimi

Demonstrated by: Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant.
Cherry Blossom Festival Recipes - January 1, 1997.



Beef Sashimi

  • 1/2 lb beef tenderloin strip*
  • Iced water
  • 1 tablespoon finely grated daikon (white radish)
  • 1/2 teaspoon grated garlic
  • 1 to 2 tablespoons chopped green onions
  • 1/3 cup bottled ponzu sauce


Heat a griddle or skillet on high heat. Brush lightly with oil. Sear beef on all sides. Dip seared beef into iced water for 3 to 5 minutes. Remove and pat dry with paper towels. Thinly slice beef. In a small serving bowl, combine daikon, garlic, green onions, and ponzu sauce. Serve with sashimi. Makes 4 servings. *Use only top quality, fresh chilled beef.


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