Wagyu Carpaccio, Enoki Mushrooms and 62 Degree Egg Emulsion

Laura Sharrad

Ingredients:

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:

  1. Place all the ingredients in a container, let it marinade overnight then strain and season with lemon and yuzu juice.

Salted Egg Emulsion:

  1. 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:

  1. Season with olive oil and smoked salt

Nori Tuile:

  1. 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:

  1. 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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