Wagyu Tartare ‡ Recipe

Prepare beef and flavoring

Keep wagyu chilled until ready. Using a very sharp knife, trim any sinew and dice the beef into very small 2–3 mm cubes. Transfer to a chilled bowl to keep cold.

Add the minced shallot, sliced chives, chopped capers, lime juice, neutral oil, salt and pepper. Gently fold with a rubber spatula 8–12 times to combine — avoid overworking so the texture remains delicate. Taste and adjust salt or lime a little at a time. Cover and chill while you finish other components.

In a small bowl combine kosher salt and granulated sugar until homogeneous.

In a small loaf pan or shallow dish spread half of the cure mixture in an even layer. Carefully place 4 egg yolks (separated from whites) on the bed of cure, leaving space between them. Gently spoon remaining cure mixture over and around yolks to fully cover. Cover pan and refrigerate 48 hours.

After 48 hours, remove yolks and gently brush or rinse off excess cure. Pat dry and transfer to a lined tray. The cured yolks should be firm but still slightly creamy inside. If desired, grate or shave one yolk over the plated tartare and reserve one whole small piece per portion for garnish.

Whisk together fish sauce, rice vinegar, light soy, honey, lime juice and grated garlic in a small bowl until honey dissolves. Taste and balance — it should be salty-umami-forward with a bright acidic lift. Set aside at room temperature.

Just before plating, fold 1–2 teaspoons of the dressing into the chilled wagyu tartare to lightly coat but not drown the meat. Reserve remaining dressing to dot around the plate.

Warm neutral oil in a small saucepan over medium heat until it reaches 275–300°F (or until shimmering but not smoking). Remove from heat and carefully add crushed red pepper flakes and smoked paprika. Let steep for 10 minutes, then stir in toasted sesame oil.

Strain oil into a clean jar for a smooth chili oil or leave flakes in for texture. Let cool to room temperature.

Use sparingly as a drizzle around the tartare and a few drops on the fried jalapeño for heat and gloss.

Heat neutral frying oil in a small saucepan or deep skillet to 350°F (175°C). Use a thermometer for accuracy. While oil heats, pat jalapeño slices dry.

Whisk together flour and cornstarch. Add cold sparkling water a little at a time to make a light batter—thicker than water but thin enough to coat slices (about the consistency of heavy cream). Keep batter cold; place bowl over ice if needed.

Dredge each jalapeño slice lightly in the flour mix, then dip into the batter, shaking off excess. Fry in batches 30–45 seconds until batter is crisp and just golden. Remove to paper towel-lined tray and season immediately with a light pinch of salt. Allow to cool slightly.

To plate: use a ring mold or spoon to portion 3–4 oz (about 85–110 g) of wagyu tartare onto each plate and press gently to shape. Grate or place a small whole piece of cured egg yolk on top of each portion.

Arrange 3–4 fried jalapeño rounds atop or beside the tartare. Drizzle reserved nuoc mam dressing in small dots around the plate, and finish with several small dots or a fine back-and-forth drizzle of chili oil. Scatter microgreens or cilantro and finish with a light lime zest over the tartare.