Wagyu Tartare ‡ Recipe

Cure Yolks

In a small bowl combine kosher salt and sugar. In a shallow container form a bed with half the cure mixture. Carefully separate egg yolks from whites and nestle the yolks on the cure, leaving space between. Cover yolks with remaining cure so they are completely buried. Cover container and refrigerate 4–6 hours (up to 24 hours for firmer yolks).

Rinse and Dry

When cured, gently remove yolks and brush off excess salt/sugar. Rinse quickly if desired and pat dry. Place yolks on a wire rack and refrigerate uncovered for 2–4 hours to form a tacky cured surface. Reserve for grating over finished tartare.

In a small heatproof bowl place the dried chili flakes, ground sesame seeds, and smoked paprika. Heat neutral oil in a small saucepan until shimmering but not smoking (about 325–350°F / 160–175°C). Carefully pour the hot oil over the chili-flake mixture to bloom the spices. Let cool to room temperature, then strain if you prefer a clear oil or leave with flakes for texture. Set aside.

Heat about 1/2-inch of vegetable oil in a medium skillet over medium-high heat to 350°F (175°C) or until a drop of batter sizzles. In a bowl combine flour, cornstarch, salt and cold sparkling water to make a light batter; it should coat but remain thin. Toss jalapeño rings in a little flour if sticky, then dip into batter and fry in batches until golden and crisp, about 45–90 seconds per side. Remove with a slotted spoon to a wire rack or paper towel and season lightly with salt.

Whisk together fish sauce, rice vinegar, lime juice, honey (or syrup) and minced garlic until combined. Taste and adjust balance — it should be salty, tangy and slightly sweet. Keep refrigerated if not using immediately.

Keep wagyu very cold. Trim any sinew and finely dice the beef into small even cubes. Place diced wagyu in a chilled bowl.

Add minced shallot, chopped capers, chopped parsley, and neutral oil to the beef. Add sea salt and freshly ground black pepper. Gently fold with a spoon or spatula until evenly combined — do not overwork; you want a tender texture.

Add 1 to 1.5 teaspoons of the prepared nuoc mam dressing to the beef (start with less and taste). Gently mix to coat. Adjust seasoning with additional nuoc mam or salt as needed. The dressing should lightly season but not make the mixture wet.

Plate the tartare using a ring mold (about 3 inches) or shape with spoons onto chilled plates. Spoon a small amount of chili oil around or over the tartare for heat and gloss (about 1/2 tsp per portion).

Grate or crumble the cured egg yolks over the top of each portion (about 1 yolk per 2 portions; adjust to taste) and top with 3–4 fried jalapeño rings for crunch and bright heat.

Garnish with microgreens or cilantro, a few drops of extra chili oil, and serve immediately with crackers or toasted baguette and lime wedges on the side.