Wagyu Tartare Recipe

Prepare cure

Line a small shallow container with plastic wrap leaving excess overhang. Mix kosher salt and sugar thoroughly in a bowl to create the cure bed.

Pour about two-thirds of the cure into the lined container, creating a flat bed. Carefully separate egg yolks from whites, keeping yolks intact. Using a spoon, make two small indentations in the cure bed and gently place each yolk into its own indentation. Spoon the remaining cure mixture over the yolks so they are completely buried. Fold plastic wrap over and cover. Refrigerate for 4–6 hours (up to 12 hours for firmer yolks).

When cured to desired firmness, remove yolks, gently brush off excess cure using a soft brush or rinse quickly under cold water and pat dry. Place on a rack to air-dry in the refrigerator for 1–2 hours to develop a slightly tacky exterior. Reserve until plating.

Heat neutral oil in a heavy pot or deep pan to 180°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle immediately and rise to the surface.

In a bowl combine flour, cornstarch and a pinch of salt. Whisk in cold sparkling water until a smooth, slightly thick batter forms. Keep the batter cold — place the bowl briefly over an ice bath if needed.

Dry jalapeño halves with paper towels. Lightly dust with a little flour (from the batter mixture) to help batter adhere. Dip each jalapeño half into the batter to coat evenly, letting excess drip off.

Fry in batches for 1.5–2.5 minutes or until batter is crisp and pale golden. Remove with a slotted spoon to a paper towel-lined tray. Season immediately with a pinch of salt. Keep warm in a low oven (80–90°C / 175–195°F) if making ahead.

Keep wagyu very cold until ready to work with. Using a sharp knife, trim any connective tissue and finely dice the beef into small uniform pieces. Place diced wagyu in a chilled bowl.

Add minced shallot, chives and cilantro (if using) to the beef. Drizzle lime juice, fish sauce (nuoc mam) and neutral oil over the mixture. Season with sea salt and freshly ground black pepper. Gently fold to combine, tasting and adjusting seasoning — remember wagyu is delicate so use salt sparingly.

Chill the mixed tartare in the refrigerator for 5–10 minutes to allow flavors to meld. Do not overmix — you want to keep small distinct pieces of beef.

Place a ring mold (about 2.5–3 inches / 6–8 cm) in the center of each chilled serving plate. Spoon the wagyu tartare into the ring, pressing gently to form an even, compact layer. Lift the mold carefully to reveal a neat cylinder.

Break cured egg yolk gently and place the yolk (or half a yolk) on top of the tartare so it nestles into the center. If desired, shave or crumble a bit of the cured yolk over the tartare for extra salt and umami.

Arrange 2–3 fried jalapeño halves leaning against or atop the tartare for texture and heat.

Drizzle 1 tsp chili oil around or over the tartare for perfume and heat, and dot 1 tsp reduced nuoc mam nearby or use as a light brush on the plate. Sprinkle toasted sesame seeds and microgreens atop or around the tartare for freshness and contrast.

Serve immediately with crisp crackers or toasted baguette slices. Advise diners to break the yolk and mix a little into each bite for richness.