Gastronomixs

Japanese-style steak tartare

The great classics continue to be a source of inspiration. We have used the basic flavours of Japan to season the tartare. The practice of wrapping ingredients is common to many different countries in Asia where they often use rice paper or different types of lettuce leaves to create a wrap. The contrast between the crispy lettuce leaves and the meat creates a unique experience of textures.

Starter, serves 10

Japanese-style steak tartare

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Ingredients

600

g

topside or shoulder tender

1

tbsp

pickled ginger

2

tbsp

tsuyu

1

tsp

seven-spice powder

1

tbsp

fresh chives

1

tsp

sesame oil

 

 

Maldon salt

30

 

quail eggs

2

 

sheets of rice paper

1

tsp

Japanese seven-spice powder

View this component

30

whole

Shiso Purple leaves

Preparation method: tartare
  • Finely chop the topside or shoulder tender with a sharp knife and refrigerate until serving.
  • Combine with the other ingredients just before serving and shape into small single-bite bullets than can be rolled in the Shiso leaves. You can also combine the Shiso leaves with a different type of lettuce leaf to make the flavour less intense.
Preparation method: quail eggs
  • Freeze the quail eggs and then allow them to thaw in the refrigerator. This will make the yolks firm and creamy, while leaving the whites still in their liquid form.
  • Separate the eggs.
  • In a blender, grind the sheets of rice paper until fine and season with the Japanese seven-spice powder and salt to taste.
  • Coat the eggs in the ground rice paper sheets and deep-fry for no more than 30 seconds at 190°C, until the rice puffs. Drain on paper towels.
Finishing & presentation
  • Place the Shiso leaves on the plate and top with the tartare bullets. Finish with a little tsuyu.
  • Serve with the deep-fried quail eggs.

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