400 g beef round
120 g soy sauce
40 g garlic
8 g table salt
65 g sugar
40 g sesame oil
5 g sesame seed
2 g ground black pepper
5 g yuzu kosho
1 Nashi pear
1 cured egg yolk (can be replaced with raw egg yolk
1 banana shallot
1/2 bunch chives
4 nori crisp leaves
Dice beef eye round and set aside.
Peel and dice Nashi pear, mix with yuzu kosho, set aside.
Finely chop shallot and chives and set aside.
Place soy sauce, garlic, salt, sugar, sesame oil, black pepper and sesame seed into blender and make a sauce.
Mix the sauce with beef, shallot and chives. Place the beef tartare on the plate and put Nashi pear on top of the beef tartare, then grate cured egg yolk (or put egg yolk carefully).
Serve with nori crisps.
Recipe provided by Yan Melbourne
