Recipe- The Wagyu Window Steak Tartare with 24-hour Soy Cured Egg Yolk

The Wagyu Window Steak Tartare with 24-hour Soy Cured Egg Yolk

Steak Tartare Ingredients:

Combine all ingredients in a bowl & mix.

4oz Margaret River Wagyu Filet, cubed

1oz green apple, peeled & cubed

1 tablespoon finely chopped shallots

1 teaspoon finely chopped chives 

1/2 teaspoon Miso paste

1/2 teaspoon toasted sesame oil

1 teaspoon dark soy sauce

Kewpie mayonnaise, lemon zest & salt, to taste

Mix all ingredients well and combine into a mold or ramekin spooning the tartare inside, packing gently. Smooth the top. Lift the mold or ramekin straight up. Top with 24-hour soy cured egg & Enjoy!

Recipe by Chef Gino Vigil

24-Hour Soy Cured Egg Yolk Ingredients:

Simple soy cured egg yolks:

1/2 cup soy sauce

2 tablespoons mirin

Egg yolks- separated from the egg white. (Save egg whites for another recipe or breakfast!)

Cover in an airtight container & store in the refrigerator for 24-28 hours for the perfect jammy & salty cured egg yolk with umami flavor.