Wagyu Tartare ‡ Recipe
nori creme fraiche, pan de mie, fried shallot
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Ingredients
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Wagyu Tartare
Nori Crème Fraîche
Pan de Mie
Fried Shallots
Method
Wagyu Tartare
- 1
Prepare the Wagyu Tartare
Finely chop the Wagyu beef and place it in a mixing bowl.
- 2
Add Ingredients
Finely chop the shallots and add them to the bowl along with the capers, Dijon mustard, egg yolk, salt, and black pepper. Mix well until all ingredients are combined.
- 3
Chill
Cover the bowl with plastic wrap and refrigerate for about 15 minutes to let the flavors meld.
Nori Crème Fraîche
- 4
Prepare Nori Crème Fraîche
In a small bowl, combine the crème fraîche, finely chopped nori sheets, lemon juice, and salt. Mix until smooth and well combined.
- 5
Chill
Refrigerate the nori crème fraîche for at least 10 minutes before serving.
Pan de Mie
- 6
Fried Shallots
- 7
Prepare the Shallots
Thinly slice the shallots.
- 8
Fry the Shallots
In a saucepan, heat the vegetable oil over medium heat. Once hot, add the sliced shallots and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.
