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Tartare Style Wagyu Steak

fresh taste

Creating a restaurant-quality dining experience at home is easier than you might think. Why not plan your own three-course meal this weekend and impress your loved ones? Start the meal off in style with our elegant Tartare Style Wagyu Steak starter. With its rich flavor and tender texture, this dish is sure to delight and set the tone for a truly special dining experience. Itadakimasu!

SERVES: 2 COOKS IN: 30 MINUTES DIFFICULTY: EASY

Ingredients

Method

  • 200g Kobe or Wagyu Steak 

  • 1 Shallot (finely chopped)

  • 1/4 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1/2 tsp Parsley (finely chopped)

  • 1/2 tsp Capers (finely chopped)

  • 1 tbsp Lemon Juice

  • 1 tbsp English Mustard

  • 1 Egg Yolk

  1. Heat a pan over high heat and add the Wagyu steaks. Cook for about 6 minutes, turning every minute until your desired level of doneness is achieved.

  2. In a small bowl, mix together soy sauce, sake, and sugar to create the Sukiyaki sauce. Coat the cooked steaks well with the sauce and set them aside on a sheet of tin foil.

  3. In the same pan with the remaining sauce, add sliced spring onions, mushrooms, and tofu. Cook for about 4 minutes until they are slightly softened.

  4. Place the cooked steak on each plate and set aside the cooked spring onions, mushrooms, and tofu.

  5. Crack an egg and place it on top of each steak, then spoon some Sukiyaki sauce over the egg.

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For a traditional Sukiyaki, use sliced Wagyu beef instead of Wagyu steaks.

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