Horse Rump (Or Beef) Tataki – Zen Zero

Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.


Background Story:

I chose this recipe because although horse meat can seem taboo to most Americans, it is actually used frequently in many countries. We can easily frown upon those that indulge in “strange” meats, but your pet could be a delicacy in other countries and vise versa. Who knows, we humans could also be delicious.



  • 400 g Horse Rump or Beef Rump Tri-Tip
  • Salt and Pepper
  • 1 Garlic Clove, crushed
  • 1 tsp Vegetable Oil
  • Shaved Onion
  • Salad Leaves
  • Grated Horseradish, to serve

For the Marinade (Marinating time 2 hours):

  • 75 ml Mirin
  • 75 ml Sake
  • 30 g Caster Sugar
  • 150 ml Soy Sauce
  • 2 Garlic Cloves, crushed


  1. To make the tataki marinade, place the mirin, sake and sugar in a saucepan and bring to the boil.
  2. Add the soy sauce.
  3. Allow to cool, then stir through the crushed garlic just before using.
  4. Heat a large saucepan of water to 60°C [140F], checking the temperature with a thermometer. Alternatively, if you have one you can use an immersion circulator set to the desired temperature. (If using beef, set the temperature to 55°C [130F].)
  5. Bring the rump to room temperature, and season well with salt and pepper.
  6. Rub with the crushed garlic and seal in a vacuum bag (or wrap tightly in three layers of plastic wrap.
  7. Place the meat into the water bath and keep at a constant temperature for 20 minutes.
  8. Flip the meat over and continue to cook for 20 minutes.
  9. Remove the meat and unwrap it.
  10. Heat a heavy-based frying pan until very hot.
  11. Lightly oil the pan, then sear the rump until it is well browned all over.
  12. Pour most of the tataki marinade onto a tray, reserving a little to serve.
  13. Add the horse rump to the tray.
  14. Chill in the fridge, turning occasionally, for at least 2 hours.
  15. Slice the meat thinly across the grain and serve on a bed of shaved onion and a few salad leaves.
  16. Drizzle over a little of the reserved tataki marinade and serve with horseradish.
  17. Enjoy!