Kobe Beef Tartar
A gorgeous meal for four

Kobe Beef Tartar

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Ingredients

Adjust Servings:
One pound Kobe Beef
half cup chopped scallions
2 tablespoons Capers
1 teaspoon Worcestershire sauce
Micro greens like pea shoots
One glove Garlic
1 tablespoon Olive Oil
1 pinch Kosher Salt
Pocky roast sticks
Toasted bread of your choice I like French or Italian baguette
Tobiko
Finley chopped chives
1 tablespoon Spicy mayo

Nutritional information

20g
Protein
243
Calories
15g
Fat
25g
Carbs
12g
Sat Fat
10g
Sugar

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Kicked up version of a beef tartare, I added some saracha to some mayo to give it a good kick and that inspiration came from Chef Morimoto and I wish to thank him for that. I also used some pocky roast sticks which work well for crunch and taste and can be picked up at any good Asian market. I loved this and was totally happy with the outcome…it was like steak butter…steak butter…mmmmmmm

Ingredients

Directions

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Start by combining the capers, mustard, garlic, salt, Worcestershire sauce and olive oil in a bowl and using a spoon mash it into a paste. Now add the spicy mayo and the scallion followed by the ground Kobe beef.

Mix well together and taste for seasoning. Now you can mold this into a circle free form or use a mold like I did. I formed the meat in the square molds, I topped one with the Tobiko and one with the chopped chives. I used two pocky poles to secure the two sections together and placed some micro greens in like a zen garden. I finished with the bruschetta and some big fat finishing oil! Man, this was so gooood!

Enjoy Kids!

Step by step in photos here >

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Steps

1
Done
10 min

Making a paste

Start by combining the capers, mustard, garlic, salt, Worcestershire sauce and olive oil in a bowl and using a spoon mash it into a paste. Now add the spicy mayo and the scallion followed by the ground Kobe beef.

2
Done
10 min

Seasoning and Aranging

Mix well together and taste for seasoning. Now you can mold this into a circle free form or use a mold like I did. I formed the meat in the square molds, I topped one with the Tobiko and one with the chopped chives. I used two pocky poles to secure the two sections together and placed some micro greens in like a zen garden. I finished with the bruschetta and some big fat finishing oil! Man, this was so gooood!

Enjoy Kids!

bennydoro

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