Wagyu Carpaccio, Enoki Mushrooms and 62 Degree Egg Emulsion
Laura SharradIngredients:
Ponzu:
- Mirin 80g
- Rice vinegar 50g
- Soy sauce 400g
- Bonito flakes 50g
- Lemon juice 50g
- Yuzu juice 50g
- Kombu 1 each
Salted Egg Emulsion:
- 62 degree celsius egg yolk 5 each
- Grapeseed oil 200g
- Vegan dashi 50g
Pickled Padron Chilis:
- Padron chilis grilled 100g
- Soy sauce 100g
- Rice wine vinegar 100g
- Sugar 100g
Mayuru Wagyu Rump:
- Sliced mayura rump (you could use tenderloin or topside)
Nori Tuile:
- Toasted nori sheets
- Rice puree
Rice Puree:
- Rice 100g
- Water 500g
- Salt 10g
Garnish:
- Micro chive
- The nori tuile
- Pickled padron chile
Method:
Ponzu:
- Place all the ingredients in a container, let it marinade overnight then strain and season with lemon and yuzu juice.
Salted Egg Emulsion:
- Place the egg yolks and vegan dashi in a bowl then add the grapeseed oil slowly and make as a mayonnaise.
Pickled Padron Chilis:
- Char grill the padron chilis then set aside, make a pickling juice, place the soy sauce, rice wine vinegar and sugar in a pot and bring to boil the pour over the chilis and let it cool down.
Mayuru Wagyu Rump:
- Season with olive oil and smoked salt
Nori Tuile:
- Place the rice, water and salt in a pot, let it cook until over done then blend them and brush onto the nori sheet and dry them overnight. Heat oil in a pot until 190c then fry the dried nori sheet until puffed.
Garnish:
- Garnish with micro chive, the nori tuile and pickled padron chile
Our friends at Wine Selectors suggest pairing this dish with a Pinot Noir.
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