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.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...