Ingredients (For 1 People)
- Wagyu tartare
- 260g Wagyu chuck roll tartare
- 1 tbsp Chives
- Salt, black pepper to taste
- 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)
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.
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.
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.
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.
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.