Ingredients per serve


Beef Fillet

  • Beef, fillet 700.0 g
  • Togarashi chilli seasoning 5.0 g


Yuzu Mayonnaise

To Assemble

  • Burger buns 10.0 x
  • Mitzuna 200.0 g
  • Pickled cucumber ribbons 250.0 g

For traditional tataki, use beef fillet due to its tender texture, but more economical cuts of beef can also be used if preferred. Togarashi chilli seasoning and yuzu sauce add a great authentic flavour to this burger.



  1. Beef Fillet

    • Coat the beef fillet with a little olive oil. Sprinkle with togarashi seasoning, ensuring the meat is evenly coated. Cover and refrigerate for 30 minutes. 
    • Heat a well-oiled hot plate to high. Sear beef quickly; it should only be seared 2-3 mm into the meat, ensuring a char on the outside whilst completely rare on the inside. Rest.
  2. Eggplant

    • Cut the eggplant into 5 mm-thick slices. Combine KNORR Thai Sweet Chilli Jam with oil.
    • Heat a well-oiled hot plate to medium-high. Cook eggplant slices for a minute, then brush with the chilli jam mix. Turn immediately, then brush again and cook for a further 1-2 minutes. Repeat one more time.
  3. Yuzu Mayonnaise

    • Mix the yuzu with HELLMANN’S Real Mayonnaise until fully combined.
  4. To Assemble

    • Split the burger buns and lightly toast them. 
    • Thinly slice beef. 
    • Spread both sides of the burger buns with the prepared yuzu mayonnaise. Top with lettuce, eggplant, slices of beef, pickled cucumber, and bonito flakes.
  5. To Serve

    • Serve with extra pickled cucumber and charred edamame beans.