Mar 17, 2023


Wagyu chuck roll tartare on a bed of sushi rice, topped off with cured salmon roe and accompanied by toasted nori.

Mar 17, 2023

5.0 (4)

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)


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.