Wagyu Tartare Recipe
soy cured egg yolk, pickled long hots, crispy rice, smoked trout roe, nori
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
Cure the Egg Yolks
In a small bowl, combine the soy sauce with the egg yolks. Allow them to cure in the refrigerator for at least 30 minutes.
Prepare the Wagyu
In another bowl, mix the finely chopped Wagyu beef with salt and black pepper to taste. Ensure the mixture is well combined.
Assemble the Tartare
On a serving plate, form the Wagyu mixture into a small mound. Top with the cured egg yolk, pickled long hots, and a generous spoonful of smoked trout roe.
Add Crispy Rice and Nori
Sprinkle crispy rice around the tartare for added texture. Cut the nori sheet into small squares and place on top or beside the tartare for garnish.
Serve
Serve immediately as an appetizer or a main dish, accompanied by additional soy sauce if desired.
