Wagyu Beef Tataki with Truffle Soy
Seared A5 Wagyu beef tataki with black truffle, aged soy, and pickled shallots. Modern Spanish fine-dining style.
9 malzeme
5 adım
Malzemeler
- 1200g A5 Wagyu beef fillet
- 22 tbsp aged soy sauce
- 31 tsp black truffle oil
- 415g fresh black truffle, shaved
- 52 shallots, thinly sliced and pickled in rice vinegar
- 61 tbsp yuzu juice
- 71 tsp sesame oil
- 8Microgreens and edible gold flakes to garnish
- 9Sea salt and white pepper
Talimatlar
- 1Lightly season the Wagyu fillet with sea salt and white pepper. Sear in a very hot dry pan for 10 seconds per side — the centre must remain raw.
- 2Immediately transfer to an ice bath to stop cooking. Once chilled, slice paper-thin using a sharp knife.
- 3Prepare the truffle soy: combine aged soy, yuzu juice, and sesame oil in a small bowl.
- 4Fan the Wagyu slices elegantly on a cold dark plate. Drizzle with truffle soy.
- 5Top with shaved black truffle, pickled shallots, and microgreens. Finish with a drop of truffle oil and edible gold flakes.