Wagyu tartare

Adapted by StarChefs.com
May 2019
Yield: 15 servings


Pickled Shallots:
1.1 kilograms red wine vinegar
500 grams sugar
30 grams salt
One six-inch square kombu
2 shallots, thinly sliced on mandolin, rinsed
Crispy Nori:
Grapeseed oil for frying
2 tablespoons kuzu starch
15 2-inch by 1-inch rectangles nori
To Assemble and Serve:
One 16-ounce A5 wagyu New York strip steak, trimmed, diced small
2 Asian pears, diced small, stored in citric acid solution
Olive oil
Maldon salt
30 tongues Santa Barbara uni


For the Pickled Shallots

In a large pot over medium low flame, combine vinegar, sugar, salt, and kombu. When sugar and salt have dissolved, pour mixture into a nonreactive, heatproof container with shallots; cool. Transfer to vacuum bag and seal.  

For the Crispy Nori:

Heat oil to 340ºF. In a bowl, combine kuzu and 1 cup water to make a light slurry. Dip each piece of nori in slurry to coat. Fry until crisp, when nori stops bubbling. Drain on paper towels. Hold in dehydrator.

To Assemble and Serve

In a bowl, combine wagyu and pear. Season with oil, togarashi, and salt. Place a spoonful atop Crispy Nori. Top with Pickled Shallot and 2 tongues uni.