http://jlec-pr.jp/wp-content/uploads/2023/02/recipebook_230227_EN_recipe01.pdf

Ingredients (For 1 People)

• Wagyu tartare
• 260g Wagyu chuck roll tartare
• 1 tbsp Chives
• Salt, black pepper to taste
• Nikiri
• 1/2 cup Soy sauce
• 1/2 cup Mirin
• Sushi Rice
• 1 cup Tamaki Gold white rice
• Mirin, salt, shiro dashi, champagne vinegar
• Cured Ikura
• Salmon roe (cleaned), sake, shiro shoyu, mirin
• For Finishing and Serving
• 40 ea 5x5 inch pieces Nori (toasted)
• 1/2 cup Chives
• Sudachi citrus (fresh)

Directions

Step 1

Wagyu Tartare: Cleaned any of the sinew off and any of the excess fat off, sliced it and diced for a tartare. Mix with chives and season with salt & pepper.

Step 2

Nikiri: Combine soy sauce and mirin in a pot and bring up to a boil. Reduce to a simmer and cook for 5 minutes then immediately cool over an ice bath. You will only use a small amount of this to finish the dish.

Step 3

Sushi Rice: Place rice in a strainer and wash with cold water. Wash until water runs clear and rice looks polished. Cook rice at 1:1 rice to water in a pot. Bring up to a boil and let simmer for 2 minutes. Cover top of pan with plastic wrap and turn the heat off for the rice to finish cooking. Let sit for 25 minutes, then transfer to a large bowl and let cool. Once at room temp, season rice with mirin, salt, shiro dashi and champagne vinegar.

Step 4

Cured Ikura: Combine sake, shiro shoyu, and mirin in a bowl. Pour liquid over the salmon eggs and let marinate for 1 hour in a bowl in a fridge. After 1 hour has passed, strain and reserve eggs in a container. Discard all liquid as it cannot be used again.

Step 5

Plating: Build the tartare in a ring mold. Start with the seasoned sushi rice at the bottom and then go with seasoned wagyu in the middle. Torch it very lightly with a blowtorch. Put ikura marinated in sake and soy sauce on the top. Finally, zest sudachi on top and add a little bit of soy sauce and mirin.