Richie Lin's Beef Tartare | FOUR Magazine
Chef-owner of Michelin-starred MUME in Taipei, Richie Lin, gives the recipe for his take on the classic beef tartare.
Ingredients
- 250g Taiwanese Beef (preferably Top-side or Oyster Blade)
- 1 Red onion
- 250 L Rice vinegar
- 250 L Water
- 125g Sugar
- 20g Beetroot (Peeled)
- 8 High Quality Eggs
- 50g Preserved Daikon
- 70g Diced Beef
- 15g Pickled Red Onion
- 10g Daikon
- 10g Shrimp Oil
- 6g Grapeseed Oil
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