Springbok Loin Tataki by Shane Louw

Shane Louw

Shane Louw

26th April 2018
Shane Louw

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.