Wagyu Beef & Negi Tartare Recipe
Crispy Sushi Rice, Chili Aioli, Onion Teriyaki
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.
Wagyu Beef Tartare
Crispy Sushi Rice
Chili Aioli
Onion Teriyaki
Method
Wagyu Beef Tartare
- 1
Prepare the Wagyu Beef
Finely chop the Wagyu beef into small cubes using a sharp knife. Ensure it's cold for better handling.
- 2
Mix Ingredients
In a bowl, combine the chopped Wagyu beef with finely diced shallots, chopped negi, soy sauce, and sesame oil. Mix gently to incorporate all ingredients.
- 3
Add Egg Yolk
Gently fold in the egg yolk until well mixed. Adjust seasoning with more soy sauce if necessary. Set aside.
Crispy Sushi Rice
- 4
Cook Sushi Rice
Rinse the sushi rice in cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 5
Season the Rice
Once cooked, transfer the rice to a bowl and mix in rice vinegar, sugar, and salt. Allow it to cool to room temperature.
- 6
Form Rice Cakes
Once cooled, take a portion of the rice and form it into small rectangular cakes, about 1 inch thick.
- 7
Fry the Rice Cakes
Heat vegetable oil in a pan over medium-high heat. Dredge each rice cake in cornstarch, then fry until golden and crispy on both sides. Drain on paper towels.
Chili Aioli
- 8
Prepare the Aioli
In a small bowl, combine mayonnaise, chili paste, minced garlic, and lemon juice. Whisk until smooth and well combined. Adjust chili paste to taste.