For the Beef Tartare
- 250g Taiwanese Beef (preferably Top-side or Oyster Blade)
- Remove any large chunks of fat or sinew from the beef
- Dice into 0.5cm x 0.5cm sized cubes.
- Place diced cubes in the refrigerator to chill.
For the Pickled Red Onion
- 1 Red onion
- 250 L Rice vinegar
- 250 L Water
- 125g Sugar
- 20g Beetroot (Peeled)
- In a large pot heat the rice vinegar and sugar until the sugar completely dissolves.
- Add the water and beetroot and then set aside to cool.
- Dice the red onion into cubes approx 0.5cm x 0.5cm.
- Bring a bot of water to the boil. Blanch the diced red onion in the boiling water for 30 seconds, then shock in iced water.
- Once cool, strain the red onion from the iced water and add it to the chilled pickle mix. Allow to pickle for at least 24hrs before use.
For the Lotus Root Crispies
- 1 large lotus Root
- Slice the lotus root on a mandolin (1mm thickness) directly into cold filtered water.
- Spin the sliced lotus root in a salad spinner and then pat down with a dry cloth.
- Heat a large rondeau of oil to 160 degrees C.
- Fry the lotus root until golden brown.
- Drain lotus root well on paper towel to remove any excess oil.
- Pulse in a thermo to create small flakes of approx 3mm x 3mm, then store on paper towel in a warm and dry area.
For the Egg Yolk Puree
- 8 High Quality Eggs
- Separate the yolks from the whites.
- Whisk yolks lightly to break apart, do not aerate. Add a pinch of salt.
- Pass through sieve and then sous vide in small sous vide bags in circulator at 67 degrees C for 1 hour.
- Remove from water bath and massage for 2 mins. Chill in ice water.
- Once cooled place into a small mixing bowl and whisk so that it binds together and becomes a smooth puree.
- Place the puree into small piping bags.
For the Preserved Daikon Radish
- 50g Preserved Daikon
- Rinse Daikon under running cold water to remove some of the salt – you will need to keep tasting to get the right level of salt (it should be seasoned but not too much).
- Once rinsed, dice into chunks of 0.5cm x 0.5cm.
For the Clam Mayonnaise
- 250gm Wild Clams
- 1 High quality egg (cooked at 63.5 degrees C for 1 hour)
- 200ml Sake
- 1 Small eschalot (finely sliced)
- 1 Clove Garlic
- Heat a small pot with a lid over a medium heat until hot, add clams and deglaze with sake.
- Place the lid on the pot and steam over low heat for 2-3 until clams open.
- Strain the clam juices into a container and set aside.
- Remove clams from shell and discard the shells.
- Sweat the eschalot in a pan with 25ml grapeseed oil.
- Add some white wine and the clam juices and reduce by 3/4.
- In a blender, blend 1 sous vide egg with the cooked clams, clam/sake juices and the raw clove of garlic.
- Slowly emulsify in the grapeseed oil and season with salt and lemon juice.
- Place into a small piping bag.
For the Tartare Mix
- 70g Diced Beef
- 15g Pickled Red Onion
- 10g Daikon
- 10g Shrimp Oil
- 6g Grapeseed Oil
- Cracked Black Pepper (to taste)
- Place all the ingredients into a mixing bowl, but make sure ti scatter the ingredients in the bowl. By scattering the ingredients you will be sure not to work the meat to much and will retain more structure.
- Gently fold all ingredients together until combined. Adjust seasoning where needed.
To Plate Up
- Place a 12cm ring in the centre of the plate. Place all of the tartare mix into the centre of the mould.
- Spread the mix out and, using a spoon, flatten out very gently. The tartare should be flat but not to compact.
- Sprinkle a layer of Lotus Root crumble evenly over tartare mix so that is covered.
- Pipe 5 small dots of Clam Mayo and 5 small dots of Egg yolk Puree.
- Garnish with chervil, red amaranth and any seasonal flowers.
- Served with char-grilled toast.
Recipe Courtesy of Richie Lin of Michelin-starred MUME in Taipei.