Japanese style Carpaccio of Scotch Beef with Ponzu Onion

Quality Meat Scotland


Standard Supplier 12th May 2015
Quality Meat Scotland


Standard Supplier

Japanese style Carpaccio of Scotch Beef with Ponzu Onion

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Photography by Guy Hinks.


  • 100g extremely fresh Scotch Beef fillet or sirloin, very thinly sliced with all fat removed
  • 1 medium white salad onion very finely sliced.
  • Ponzu Sauce:
  • 4 tablespoons Japanese light soy sauce.
  • Tablespoon Mirin cooking wine.
  • 1 tablespoon Japanese sake.
  • 2 Teaspoons Japanese pure sesame oil.
  • 1 tablespoon Japanese rice vinegar.
  • Juice from 1 lemon or 1 lime (to your own taste).
  • 2 teaspoons sugar.
  • White pepper. The soy has enough salt.
  • Finely chopped chives or micro herbs to garnish.
  • White and black sesame seeds.
  • Shake of Japanese mixed chilli pepper to finish.


Firstly make up the Ponzu sauce, be sure the sugar has dissolved completely.
Add the thinly sliced onions, mixing well, cover and put aside in the refrigerator.
You can do this well in advance if you like, actually improves overnight.
Remove and discard any outside surface from the Scotch Beef and remove any sinew or fatty pieces before slicing as thinly as you are able.
Gently flatten the Scotch Beef with a meat hammer or badly behaved child’s head, then arrange attractively on a plate.
Put a mound of the drained onions in the centre then drizzle some Ponzu over the meat.
Garnish and shake some chilli pepper and sesame seeds over the plate.

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