Beef tataki, white anchovy and potato chips

SERVES 6 AS AN ENTRÉE OR 4 AS A MAIN // PREP TIME 30 MINS // COOK 15 MINS (PLUS RESTING)

“Some people say carpaccio, others say tartare, but we say tataki, which just means pan-seared, chilled, and sliced thinly,” says Kazuki.

500 gm beef eye fillet, trimmed

1 large Desiree potato Vegetable oil, for deep-frying, plus 2 tbsp extra Nori powder, to serve (see note)

2 cups baby rocket leaves

2 red radishes, thinly shaved on a mandolin, cut into julienne WHITE ANCHOVY DRESSING

100 ml extra-virgin olive oil

15 white anchovy fillets, coarsely chopped

20 gm wholegrain mustard

10 gm piece ginger, finely diced

2 tsp Japanese soy sauce

2 tsp lime juice

1 Place beef on an oven tray, season liberally and bring to room temperature (40 minutes).

2 Meanwhile, for potato chips, peel and thinly slice potato lengthways into wafers, then soak immediately in water, rinse then drain and dry well with a clean tea towel. Heat a large saucepan half-filled with vegetable oil over medium-high heat to 170°C. Deep-fry potato, in batches, if necessary, until golden and crisp (12 minutes). Drain on paper towel and sprinkle with nori powder.

3 Heat a large frying pan with oil over high heat. Sear beef, turning frequently, on all sides until browned all over but still rare (10 minutes). Rest beef for 10 minutes before cutting into thin slices. 4 Meanwhile, for white anchovy dressing, combine ingredients in a bowl. 5 To serve, loosely roll up slices of beef and arrange on a large platter with rocket and radish. Drizzle with dressing and serve with potato chips.

Note To make nori powder, grind nori sheet pieces in a spice grinder until fine, then sift through a fine sieve to remove any coarse parts. ●