Springbok Loin Tataki by Shane Louw

Shane Louw

Shane Louw

26th April 2018

Springbok Loin Tataki by Shane Louw

Springbok Loin Tataki - At Mont Rochelle, we usually serve this dish with a BBQ carrot puree and roasted figs. Any fruit or vegetable which has a fair amount of sugar content and acidity works well to balance the dish.


  • • 300g springbok fillet
  • • A pinch of salt and pepper
  • • 5ml sesame oil
  • For the marinade
  • • 80ml soy sauce
  • • 90ml cooking Sake
  • • 60ml Mirin (or rice wine)
  • • 1 spring onion, sliced
  • • 2 garlic cloves, finely sliced
  • • 1 small chili
  • • 1 lemongrass stalk
  • • 30ml honey
  • • 50ml water


1. Season the springbok loin with the salt, pepper and sesame oil.
2. Quickly sear all sides of the loin in a hot pan and remove to rest.
3. Meanwhile, in the same pan add all of the marinade’s ingredients and cook for 5 minutes on a high heat.
4. Leave the loin and the marinade to cool to room temperature, before placing both into a vacuum bag and sealing.
5. Allow to marinade for at least 2 hours. We like to leave it overnight to make the most of the flavours!
6. Remove the Springbok from the vacuum bag and cut into desired portion size. When plating, use the remaining marinade as a glaze.

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