Wagyu Beef Tartare* Recipe
oregon wasabi leaf, root + pickled stem
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Using a sharp knife, finely dice the Wagyu beef tenderloin into small cubes, approximately 1/4 inch in size. Place the diced beef into a mixing bowl.
- 2
Prepare the Wasabi
Grate the Oregon wasabi root using a microplane or fine grater until you have about 1 tablespoon of freshly grated wasabi. Set aside.
- 3
Mix Ingredients
Add the grated wasabi, egg yolk, capers, shallots, Dijon mustard, olive oil, salt, and black pepper to the bowl with the diced beef. Mix gently but thoroughly to combine all ingredients.
- 4
Prepare the Wasabi Leaf and Stem
Carefully wash the Oregon wasabi leaves under cold water and pat dry. Slice the pickled wasabi stem into thin rounds.
- 5
Plate the Tartare
Using a ring mold, carefully pack the beef tartare mixture into the mold on a serving plate. Gently lift the mold away to reveal a beautifully shaped tartare.
- 6
Garnish
Top the tartare with the sliced pickled wasabi stem and arrange the wasabi leaves around the tartare for presentation.
- 7
Serve
Serve immediately with toasted bread or crackers on the side. Enjoy your Wagyu Beef Tartare!