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.

Similar Recipes

Roasted Broccoli Soup

Roasted Broccoli Soup

Ingredients: 2 heads broccoli 1 large leek, halved lengthwise, rinsed 2 tbsp extra virgin olive oil 1 head garlic, unpeeled 4 cups (1L) chicken or vegetable stock 120g baby spinach leaves 125g sour cream, plus extra to serve Chilli flakes & herbs, such as basil,...

Vegetable Tempura

Vegetable Tempura

This recipe is brought to you with the help of our friends at Asian Inspirations Ingredients: 2 pieces Shimeji mushroom (thinly sliced) 2 pieces Red capsicum (thinly sliced) 2 pieces Zucchini (thinly sliced) 2 pieces Eggplant (thinly sliced) 2 pieces Sweet potato...

Jollof Rice

Jollof Rice

Ingredients: 30ml Vegetable oil 1 tin of chopped tomatoes  3 small red onions, 1 sliced, 2 roughly chopped  1 Red Scotch bonnet, finely chopped  100g Tomato paste  2 Tsp curry powder  1 Tsp Thyme, Fresh preferably but dried will also work 2 Bay leaves  1lt Chicken...

Quiche Lorraine

Quiche Lorraine

Ingredients:For pastry:  225g Plain Flour 100g Butter, unsalted (Make sure it’s really cold!) 4 Tbsp water, chilled  For Filling:  250ml Cream  2 Large Eggs 200g Gaunchalie (or bacon)  1 Brown Onion, diced  100g Heritage baby tomatoes (halved) 125g Gruyère cheese  50g...

Venison With Cranberry Sauce

Venison With Cranberry Sauce

This recipe is brought to you with the help of our friends at Ocean Spray Ingredients: 400g Venison Loin  1 Carrot chopped 1 Brown onion, diced  1 Bay Leaf  2 Sprigs Rosemary  1 Bulb Garlic 1 Glass Red wine  1 Tbsp Tomato paste  700ml Beef Stock  100g Dark chocolate ...

Corn Fritters

Corn Fritters

Ingredients: 100g self raising flour  1 egg  3 tbs sour cream 2 tins corn ½ bunch coriander 1 bunch spring onions  2 avocados 1 shallot 1 long red chilli 2 limes Method: n a mixing bowl, combine your egg, the tinned corn, ½ a shallot, sour cream and flour together,...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!