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Restaurants›AFURI IZAKAYA SE PORTLAND›Wagyu Tartare * Recipe

Wagyu Tartare * Recipe

Name: AFURI IZAKAYA SE PORTLANDs Wagyu Tartare * Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 grams Wagyu coulotte; 2 tbs Yuzu kosho; 100 ml Crème fraîche; 1 tbs Capers; 1 medium Avocado; 50 grams Smoked ikura (salmon roe); 1 large Egg yolk; 1 tbs Curry powder; 100 grams Potato chips (for curry chips); null to taste Salt; null to taste Pepper

Inspired by AFURI IZAKAYA SE PORTLAND

Time30m

Serves2

Rosewood Wagyu coulotte, yuzu kosho crème fraîche, capers, avocado purée, smoked ikura, garlic egg yolk, curry chips

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Frequently paired with

The best thing to pair and share with Wagyu Tartare *

Selected to serve

Bloody Mary

Sake, Lovejoy Bloody Mix, olives

spicy · savory · tangy

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Ingredients

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Ingredients

7.05 oz (200 grams) Wagyu coulotte

2 tbs yuzu kosho

0.42 cup (100 ml) Crème fraîche

1 tbs Capers

1 medium Avocado

1 3/4 oz (50 grams) Smoked ikura (salmon roe)

1 large Egg yolk

1 tbs Curry powder

3 1/2 oz (100 grams) Potato chips (for curry chips)

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Directions

Prepare the Wagyu Tartare

Finely chop the Wagyu coulotte into small cubes. Place in a bowl and season with salt and pepper. Mix well.

Make the Yuzu Kosho Crème Fraîche

In a small bowl, combine crème fraîche and yuzu kosho. Mix until well combined. Adjust seasoning if necessary.

Prepare the Avocado Purée

Halve the avocado and remove the pit. Scoop the flesh into a bowl, add salt and mash until smooth to create a purée.

Assemble the Tartare

On a plate, spread a layer of avocado purée. Place the seasoned Wagyu tartare on top. Create a small well in the center and carefully place the egg yolk.

Garnish and Serve

Top the tartare with capers and smoked ikura. Serve alongside curry chips for crunch.

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