Wagyu Tartare Recipe

Prepare cure and bury yolks

In a small bowl, mix 0.5 cup kosher salt and 0.5 cup granulated sugar until homogeneous. In a small ramekin or shallow container, spread a thin layer (~2 tbsp) of the cure. Carefully separate the egg yolks from whites and place the yolks onto the cure bed. Gently spoon remaining cure around and over the yolks, completely burying them without breaking. Cover and refrigerate for 4–6 hours (for a soft-cured, slightly jammy yolk) or up to 18 hours for firmer yolks.

Rinse and dry yolks

When cured to desired texture, carefully lift yolks from the cure, rinse gently under cold water to remove cure, and pat dry with paper towels. Place on a clean plate, uncovered, in the refrigerator for 30–60 minutes to firm slightly before handling. Reserve for plating; each yolk will be used as garnish crumbled or halved.

In a small heatproof bowl place 1 tbsp crushed chili flakes and 1 tsp thinly sliced garlic. In a small saucepan, warm 0.25 cup neutral oil over medium heat until it reaches a shimmer but not smoking (~275–300°F / 135–150°C). Pour the hot oil over the chili and garlic to bloom the flavors. Let cool to room temperature; strain if you prefer a clear oil, or leave solids for texture. Reserve 1–2 tsp for the tartare and some for drizzling on the fried jalapeños.

Make batter and heat oil

Halve and (optionally) deseed 2 jalapeños. In a bowl whisk 0.25 cup all-purpose flour, 1 tbsp cornstarch, and 0.25 tsp salt. Add 0.25 cup cold sparkling water and whisk until smooth — batter should be light and slightly runny. In a medium skillet or small pot, add about 1 cup neutral oil and heat to 350°F (175°C) or until a drop of batter sizzles and rises to the surface.

Fry jalapeños

Dust jalapeño halves lightly with a pinch of flour, coat with the batter, and carefully lower into the hot oil. Fry in batches 1–2 minutes per side until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm or reheat briefly before plating. Reserve 2–3 pieces for garnish.

Prepare beef

Keep the wagyu very cold. Trim any sinew and dice by hand into small uniform pieces (or finely chop) — for classic texture aim for ~1/4" pieces. Place diced beef in a chilled bowl.

Season tartare

Add 2 tbsp finely minced shallot, 1 tbsp chopped chives, 1 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp nuoc mam, 1 tsp neutral oil, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper to the beef. Gently fold with a spoon or spatula just until combined — avoid overworking. Taste and adjust seasoning with extra lime or nuoc mam in 1/4 tsp increments as needed.

Assemble

Using a ring mold (2.5–3 inch) or spoon, portion the tartare onto chilled plates in neat rounds (about 1/4 lb total yields two portions).

Place a cured egg yolk (halved or crumbled) atop each tartare portion. Arrange 1–2 fried jalapeño halves beside or on top of the tartare. Drizzle 1–2 tsp of the prepared chili oil around and over the tartare. Scatter microgreens or baby cilantro for freshness. Add 3 slices of toasted baguette or cucumber rounds per plate. Finish with a very light drizzle of neutral oil and a tiny pinch of flaky sea salt if desired. Serve immediately.