Tartare 'japonaise'

Name: Tartare 'japonaise'
Ingredients: 250 Bavette; 0.5 Shallot, finely chopped; 1 Sesame oil; 2 Yama teriyaki gold; Black pepper; g Rice vinegar; hen eggs; 250 Clarified butter; 3 Rice vinegar; 0.5 Shallot, finely chopped; 3 Egg yolks; kombu (piece of 2cm); 5 Sake; 4 Peppercorns; Wasabi furikake

The recipe 'tartare 'Japonaise'' is made by Yama Foodservice.

Ingredients

250Bavette

0.5Shallot, finely chopped

1Sesame oil

2Yama teriyaki gold

Black pepper

gRice vinegar

hen eggs

250Clarified butter

3Rice vinegar

0.5Shallot, finely chopped

3Egg yolks

kombu (piece of 2cm)

5Sake

4Peppercorns

Wasabi furikake

Preparation

Cut the bavette into tartare, making sure it is well chilled before cutting.
Mix the bavette with all the ingredients for the tartare.
Poach hen eggs in water with a splash of rice vinegar, ensuring the yolk remains nicely runny.
For the japonaise, mix all the ingredients (except butter and egg yolk) in a saucepan and bring to a boil, then remove immediately from the heat.
Let this base cool and strain, mix the egg yolk into the liquid and whisk until airy (optionally au bain-marie) while slowly adding the clarified butter.
Place the tartare on the plate, put the poached egg on top, and pour the japonaise over it.
Sprinkle with some wasabi furikake.
Tip: Serve with toasted bread (brioche).