Wagyu Carpaccio Recipe

Time1h

Serves2

Fried jalapeno, cured egg yolk, nuoc mam, chili oil

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Ingredients

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1
Cure the Egg Yolks
In a small bowl, mix enough salt to cover the egg yolks. Carefully place the yolks in the salt mixture and let them cure for 24-48 hours in the refrigerator until firm. Rinse thoroughly and pat dry before using.
2
Prepare the Jalapeno
Slice the jalapeno in half lengthwise, remove the seeds, and slice into thin rings. In a small pan, heat olive oil over medium heat, and fry the jalapeno slices until they are crispy. Remove and drain on paper towels.
3
Slice the Wagyu Beef
Using a sharp knife, slice the Wagyu beef as thinly as possible. For easier slicing, you can slightly freeze the beef for about 30 minutes before slicing.

4
Plate the Carpaccio
On a large plate, arrange the thin slices of Wagyu beef in a circular pattern, slightly overlapping them.
5
Add Cured Egg Yolk
Carefully place the cured egg yolks on top of the beef slices, distributing them evenly.
6
Drizzle Sauce
Drizzle the nuoc mam over the plated carpaccio, followed by a drizzle of chili oil. Season with salt and black pepper to taste.
7
Garnish
Finish by topping the dish with the crispy fried jalapeno slices. Serve immediately.