Wagyu Steak Crudo Tostaditos (2pcs) Recipe

Prepare and shape

Using a mandoline or very sharp knife, slice the peeled sweet potato into 1.5–2 mm (thin) rounds. Select 4 rounds (2 per portion) that are uniform and visually appealing; reserve extras for other uses.

Blanch (optional for tenderness)

Bring a small pot of water to a simmer. Blanch the sweet potato rounds for 30–45 seconds, then immediately transfer to an ice bath to stop cooking. Pat dry thoroughly with paper towels.

Fry to crisp

Heat the neutral oil in a small saucepan or skillet to 170–175°C (340–350°F). Fry the dried sweet potato rounds in batches for 60–90 seconds each side, or until golden and crisp but not overly browned. Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle with fine sea salt. Let cool to crisp further.

Trim and dice

Keep the wagyu cold. Trim any sinew or fat if necessary, then very finely dice the beef by hand into small 3–4 mm cubes. Place diced beef in a chilled bowl.

Combine tartare

To the diced wagyu add the minced shallot, chopped capers, extra-virgin olive oil, yuzu kosho, lime juice, sea salt, and black pepper. Gently fold with a spoon until evenly combined. Taste and adjust seasoning (a little more yuzu kosho or lime if desired). Refrigerate briefly (up to 10 minutes) while you finish other components — do not over-chill or sit too long.

Mix salsa

In a small bowl, combine the diced avocado, minced shallot, minced jalapeño, chopped cilantro, lime juice, and salt. Gently toss to coat without mashing the avocado — the texture should remain chunky. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Warm the crisped sweet potato tostaditos briefly in a 150°C (300°F) oven for 2–3 minutes if they have lost some crispness, then place 2 tostaditos on a serving plate (this recipe makes 2 pieces total).

Using a small ring mold (about 5–6 cm) or by freehand, place approximately 1.5–2 tablespoons of the wagyu tartare onto each sweet potato shell, gently compressing to form a neat mound.

Top each tartare mound with about 1 tablespoon of the avocado & jalapeño shallot salsa, leaving a little of the meat visible at the base.

Dot a very small amount (about 1/8 tsp) of yuzu kosho on each finished tostadito for a bright, spicy burst. Drizzle a scant 1/4 tsp extra-virgin olive oil over both pieces and sprinkle microgreens or chives on top for color and freshness.

Serve immediately at cool-room temperature so the wagyu is tender and the shells remain crisp.