Aussie Wagyu Yukhoe Tart | Aussie Beef & Lamb | Food Service | North America
www.foodservice.aussiebeefandlamb.com
As served at the Let's Lamb! Celebration Event in Toronto
Ingredients
- 454 grams Aussie Wagyu flat iron
- 1-piece Asian pear, brunoise
- 1-piece persimmon, semi ripe, brunoise
- 10 sprigs chives, finely chopped
- 6-pieces garlic, finely chopped
- 150 grams shallot, finely chopped
- 6-pieces mini cornichons, finely chopped
- 50 milliliters sesame oil
- Salt and pepper to taste
- 2-pieces perilla leave, cut into 2-inch round mold
- 2x sheets, brick pastry
- Melted butter to brush between sheet
- Round cutting mold
- Tartelette molds
- Spray oil bottle to grease the molds
- 5x quail egg yolk
- 150 milliliters Shiro dashi
- 1 tablespoon Dijon mustard
- 300 milliliters canola oil
- 100 milliliters plum extract
- 100 milliliters artisan soy sauce
- 1 tablespoon Korean chili powder, fine
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