Wagyu Steak Tartare made with Premium Oyster Sauce
What You Will Need
Ingredients
- Wagyu, Short Rib 63 g
- Katsuobushi (Fish Flake) 0.5 g
- Lee Kum Kee Premium Oyster Sauce 8 ml
- Dijon Mustard 6 ml
- Yuzu Juice 3 ml
- Yuzu Kosho (Tube) 2.5 ml
- Black Pepper, Coarse 0.3 g
- Fried Garlic Pieces 1 g
- Fresh Minced Shallot 100 g
- Caviar 1 g
- Chives 2 g
- Crushed Salt and Vinegar Chips 1 g
Made with
Lee Kum Kee products
How to make it
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Dice wagyu into 1/4 pieces, this needs to be small so it will fit on the spoon.
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Blend the Katsuobushi in a dry blender until a powder is formed.
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Sprinkle the fish powder on the wagyu, mixing well.
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Measure out each of the rest of the ingredients in their own container.
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Mix in 80% of the ingredients into the beef and mix thoroughly.
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Taste mix and add additional ingredients as needed.