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Tartar of Japanese Black Wagyu Beef

Demonstrated by: Executive Chef Wayne Hirabayashi and Chef de Cuisine Joshua Nudd. 
Featured in Father’s Day with Hoku’s at Kahala Mandarin Oriental, Hawaii on June 1, 2003.

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Ingredients:

Tartar of Japanese Black Wagyu Beef

  • 1/4 lb Wagyu tenderloin of beef (or any fresh, very high quality beef tenderloin)
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 1 teaspoon minced pickled ginger
  • 1 tablespoon thinly sliced scallions or green onions
  • 1 teaspoon capers
  • 1 teaspoon Thai sweet chili sauce
  • 3 tablespoons ponzu sauce (citrus, vinegar based sauce)
  • Pinch of Togarashi (Japanese 7-pepper spice mix)
  • 1 teaspoon lemon juice
  • Kosher salt
  • Pepper
  • Block of fresh Parmesan cheese
  • 1 quail egg yolk
  • Lemon Grass Aioli
  • Micro greens or salad greens

Lemon Grass Aioli:

  • 1 cup rice vinegar
  • Juice of 3 limes (about 6 tablespoons)
  • 1/2 tablespoon mustard
  • 1 egg yolk
  • 2 1/2 cups salad oil
  • 2 bunches flat leaf parsley, coarsely chopped
  • 8 stalks lemongrass, minced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Trim excess fat from beef.
  2. Dice into very small cubes keeping the cubes very uniform; refrigerate.
  3. In a bowl, combine shallots, garlic, ginger, scallions, capers, sweet chili sauce, ponzu sauce, togarashi, and lemon juice; season with salt and pepper to taste.
  4. Add beef and mix well.
  5. Tightly pack the beef into a 2-inch round ring mold; place the ring onto a serving plate and carefully remove the ring.
  6. Thinly shave the Parmesan cheese into 3 to 4-inch lengths.
  7. Press the cheese against the outside rounded edge of the ring of beef.
  8. Garnish with raw quail egg yolk, lemon grass aioli and micro greens.

Makes 1 serving.

Lemon Grass Aioli:

  1. In a blender, combine vinegar, lime juice and mustard.
  2. Add the egg yolk and quickly pulse for a few seconds.
  3. Cover and set on low speed.
  4. Remove the feeder cap and slowly add the oil in a slow and steady stream.
  5. Add the parsley, lemongrass, shallots, and garlic; blend on low speed.
  6. Season to taste with salt and pepper.

Makes about 4 1/2 cups.

Note: Be careful not to over blend the dressing as this may cause the dressing to break apart.

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