"Some people say carpaccio, others say tartare, but we say tataki, which just means pan-seared, chilled, and sliced thinly," says Kazuki Tsuya, chef and co-owner of Kazuki's in Melbourne.
- 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
- 1Place beef on an oven tray, season liberally and bring to room temperature (40 minutes).
- 2Meanwhile, 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.
- 3Heat 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.
- 4Meanwhile, for white anchovy dressing, combine ingredients in a bowl.
- 5To 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.
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