Some dishes are meant to steal the show at a dinner party. The only problem is that these luxurious dishes usually take a long time to prepare and require advanced culinary skills. But fear not! We have a recipe that will not only impress your guests but is also surprisingly simple to make.
Introducing our recipe for Wagyu Tartare with Soy Cured Egg and Caviar. In just a matter of minutes, you can create a dish that will become an instant favorite at your table. So, let’s dive in and explore how to master this recipe.
Getting Quality Wagyu Beef and Caviar
As the name suggests, the stars of this dish are A5 Wagyu beef and authentic caviar. If you’re unfamiliar with these high-tier ingredients, don’t worry! We’re here to help you source, store, and make the most of Wagyu and caviar.
Freshness is Key
When it comes to cooking and fine dining, there’s no substitute for fresh ingredients. To ensure the best final product, make sure to obtain and store your beef and caviar within a week of when you plan to make this dish. This maximizes freshness, flavor, and the value for your money.
Shop Online from Reputable Marketplaces
Shopping online for Wagyu beef and caviar is often the better option. Not only do you get better prices and convenient direct shipment, but online services also ensure fresher ingredients with transparent supply chains. By shopping online, you’ll know exactly what you’re getting and save both time and money. Imperia, for instance, offers genuine Japanese A5 Wagyu as well as quality Ossetra and Kaluga Hybrid Caviar, making it a one-stop-shop for your needs.
Once you have your Wagyu and caviar, it’s crucial to store them properly to preserve their distinct textures and flavors. Avoid using the freezer compartment of your refrigerator. Instead, keep them in a cold section of the fridge with the addition of ice packs to maintain a temperature just around the freezing point of water. You can store both the Wagyu and caviar in the same area of your fridge until it’s time to use them.
Recipe: What You’ll Need
Although this recipe isn’t overly difficult, you may need to collect some items that aren’t typically found on your weekly grocery list. Here are the key ingredients and tools you’ll need to create this unique tartare:
- 16 Oz of A5 Japanese Wagyu Ribeye
- 2 Oz Kaluga Caviar
- 4 Large Egg Yolks (separated from egg whites and intact)
- 4 Tbsp Soy Sauce (low or full sodium)
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tsp Rice Wine Vinegar
- 1 Tsp White Soy Sauce (also known as Shiro)
- 16 Small Purple Shiso Leaves (herb member of the mint family)
- Flaky Salt (Jacobsen or Maldon)
Make sure to have these ingredients ready in your fridge and pantry so that you can start the recipe without any delays.
Tools and Extras
While you can prepare this dish with your standard kitchen tools, a few extra items will help you achieve Michelin-star-level presentation. A circular, stainless steel ring mold is highly recommended to create perfect puck-shaped portions of beef. Additionally, porcelain ramekins are useful for curing egg yolks. These tools will not only enhance the appearance of your dish but also come in handy for future kitchen projects.
Now it’s time to put our ingredients and tools to use. Follow these steps to create a beautiful steak tartare with caviar:
Planning and Prep
Start by ensuring that your main ingredients are at the proper temperature. Give yourself about 20 minutes to make sure the Wagyu ribeye and caviar are perfect.
Place the Wagyu in the freezer for 15 to 20 minutes to slightly chill it without compromising flavor. Remember, you won’t be cooking the Wagyu in this recipe.
On the other hand, let the caviar come up to room temperature by leaving it on the counter for a comparable amount of time.
While you wait, place the egg yolks into individual ramekins and gently add one tablespoon of soy sauce to each dish to begin the curing process.
Dicing and Dressing
Once the ideal temperature is achieved, take out the Wagyu and slice it julienne-style on a cutting board. Then, alternate your angle to create fine dice but ensure that the pieces hold together.
After dicing the beef to your liking, dress it with equal parts olive oil, rice wine vinegar, and white soy sauce. Allow the liquid to fully coat and absorb into the beef.
Assembly and Garnish
Divide the beef onto four plates or shallow bowls using your ring mold to create a flat surface on top. Press a small indent with the back of a spoon.
Gently place a cured egg yolk into the indentation of each tartare portion, keeping it intact.
Finally, garnish each portion with ½ ounce of caviar, either directly onto the egg yolk or on the surface of the tartare. Sprinkle generously with flaky salt and shiso leaves to add an attractive finish.
Serve and Enjoy this Exquisite Dish
This recipe can be served at the beginning of a meal or as an intermediary course during a longer event. It can even be enjoyed as a protein-packed side dish for special occasions or when you’re craving something luxurious. So go ahead and try out this recipe to see just how easy it is to make and how magnificent it is to enjoy.