Wagyu Beef Carpaccio Recipe

Prep and slice

Place the wagyu beef in the freezer for 20–30 minutes until just firm (not frozen solid). Using a very sharp knife, slice the beef across the grain as thinly as possible. Arrange slices in a single layer on a chilled serving plate, overlapping slightly to form a circular carpaccio.

Season lightly with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Drizzle 1 tablespoon extra-virgin olive oil and the juice of 1/2 lemon evenly over the slices. Cover and keep chilled while you prepare other components.

In a small bowl, dissolve 1 1/2 tsp granulated sugar in 2 tablespoons warm water. Add 3 tablespoons fish sauce and 2 tablespoons fresh lime juice and stir until sugar is fully dissolved.

Stir in minced garlic and the finely sliced bird's eye chile. Taste and adjust — it should be a balance of salty (fish sauce), sour (lime), sweet (sugar) and spicy. Set aside at room temperature.

Pour 1/4 cup neutral oil into a small saucepan or skillet and heat over medium-high until shimmering (about 350°F/175°C).

Add the drained, very dry capers carefully — they will sputter. Fry for 20–40 seconds until they puff and darken slightly. Use a slotted spoon to transfer to paper towels to drain. Immediately season with 1/8 tsp fine sea salt. Let cool and reserve.

If tendon pieces are not already crisp, dry them thoroughly with paper towels. Heat 1/2 cup vegetable oil in a small heavy skillet to 350–375°F (175–190°C).

Carefully add the tendon strips and fry until they become puffed and crisp, about 1–2 minutes depending on thickness. Remove with a slotted spoon and drain on paper towels. While hot, season with 1/8 tsp fine salt and 1/8 tsp ground white pepper. Reserve.

Soft-poach the quail eggs: bring a small pot of water to a gentle simmer with a splash of vinegar. Crack each quail egg into a small cup, then gently slip into simmering water. Poach for 45–60 seconds for very soft yolks. Remove with a slotted spoon and transfer to a bowl of warm water to stop cooking briefly, then drain on paper towel.

To assemble: spoon 2–3 tablespoons of nuoc cham dressing in a thin stream across the carpaccio slices, keeping some dressing to taste at the table. Scatter fried capers evenly over the beef. Break or halve the poached quail eggs and place them decoratively on top (one egg per portion or split across). Add beef tendon chicharron pieces for crunch.

Finish with the remaining 1 tablespoon extra-virgin olive oil drizzled lightly, scatter the thinly sliced shallot, microgreens, and 1 teaspoon toasted sesame seeds. Adjust seasoning with more salt or lime if needed. Serve immediately.