Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint
Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table | Dallas
Adapted by StarChefs | May 2022
INGREDIENTS:
Beef Tartare:
4 tablespoons finely diced Texas A5 wagyu beef
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1 ½ teaspoons lemon infused olive oil
1 tablespoon finely diced pickled onions
2 teaspoons finely diced sweet red peppers
¼ teaspoon yuzu juice
Deep Fried Shiso:
1 egg
6 ounces ice cold water
1 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon creole seasoning
4 medium sized shiso leaves
Oil, for frying
Smoked salt, to taste
Fried Garlic:
2 large garlic cloves
Oil, for frying
To Assemble and Serve:
Smoked salt
Fresh Origins Micro Marigold
Fresh Origins Micro Mint
Fresh Origins Micro Shiso
METHOD:
For the Beef Tartare:
Mix all ingredients together, let sit for 30 minutes.
For the Deep Fried Shiso:
Whisk together egg, cold water, flour, salt and creole seasoning. With a pastry brush, lightly coat each leaf with batter mixture. Deep fry for 30 seconds at 350°F or until golden brown. Keep in mind you might need to flip the leaf to fry both sides. Once done, sprinkle with smoked salt.
For the Fried Garlic:
Thinly slice garlic cloves and deep fry until golden brown. Chop coarsely.
To Assemble and Serve:
Scoop one tablespoon of Beef Tartare onto a Deep Fried Shiso Leaf. Top with Fried Garlic, smoked salt, micro marigolds, micro mint leaves, and micro shiso leaves.
