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Nori tartlet with Wagyu tataki

Served with smokey Kewpie mayonnaise and a gin and tonic foam with Ukiyo gin & premium Indian tonic.

Ingredients

1Ponzu yuzu
25gEnoki
25gChives
1Soy sauce
Oval nori tartelette
75gWagyu striploin
50gKewpie mayonnaise
1Okonomi sauce
50mlUkiyo gin
10gSakura cherry tree liquid smoke
crispy black rice
1Naturfoam
100mlPremium Indian Tonic
Purple onion flower
Airtender

Preparation

  1. Cut the semi-frozen Wagyu into neat, small cubes.
  2. Slice the enoki and chives very thinly.
  3. Briefly sear the Wagyu with a blowtorch, pour off the fat, and let cool.
  4. Mix the Wagyu with the finely chopped chives and enoki.
  5. Add a teaspoon each of okonomiyaki sauce, ponzu yuzu, and soy sauce.
  6. Mix the liquid smoke oil to taste into the kewpie mayonnaise and put this in a squeeze bottle.
  7. Heat 1 part gin (50 ml) with 2 parts tonic (100 ml) to body temperature in a saucepan.
  8. Remove from the heat, pour into a tall measuring jug.
  9. Add 1 tablespoon naturfoam and mix with an immersion blender.
  10. Make foam with the immersion blender or, even better, with an airtender.

  1. Fill the nori tartelette with the Wagyu mixture.
  2. Pipe nice dots of smoked mayonnaise on top.
  3. Sprinkle with crispy black rice.
  4. Spoon a beautiful cloud of gin and tonic foam on top.
  5. Garnish with the purple onion flower.