Restaurants›Clarklewis Restaurant›Mishima Wagyu Tartare Recipe

Mishima Wagyu Tartare Recipe

Inspired by Clarklewis Restaurant

Time30m

Serves2

focaccia toast, black garlic aioli, Gwendolyn’s Farm hen egg yolk, radish, mustard greens

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.

Mishima Wagyu Tartare Ingredients

7.05 oz (200 grams) Mishima Wagyu beef2 slices Focaccia bread3 tablespoons Black garlic aioli1 whole Gwendolyn’s Farm hen egg yolk1 3/4 oz (50 grams) Radish, thinly sliced1.06 oz (30 grams) Mustard greens, choppedto taste Sea saltto taste Freshly ground black pepper1 teaspoon olive oil

Method

Preparation Directions

Prepare the Tartare

Finely chop the Mishima Wagyu beef and place it in a mixing bowl. Season with sea salt and freshly ground black pepper, and mix gently. Drizzle with olive oil and mix again.

Prepare the Focaccia Toast

Toast the focaccia slices until golden brown. You can use a toaster or a pan with a little olive oil on medium heat.

Plate the Dish

On each toasted focaccia slice, spread a layer of black garlic aioli. Then, place a generous amount of the Wagyu tartare on top.

Add the Garnishes

Add the Gwendolyn’s Farm hen egg yolk in the center of the tartare. Arrange sliced radish and chopped mustard greens around the dish for added color and freshness.

Serve

Serve immediately, allowing the diners to mix the yolk into the tartare before eating.