How to Cure Wagyu Beef Carpaccio with Yuzu and Black Truffle
Serves: 2 | Prep Time: 20 minutes + 1 hour curing | Difficulty: Moderate
Ingredients
- 6 oz (170 g) A5 or A4 Wagyu beef tenderloin, well-chilled
- 1 tbsp sea salt flakes
- ½ tsp raw sugar or yuzu kosho
- Zest of 1 fresh yuzu (or ½ lemon + ½ mandarin)
- 1 tbsp yuzu juice
- 1 tbsp extra-virgin olive oil (light and fruity)
- 1 tsp white soy sauce (optional)
- Freshly cracked white pepper
- 1 small black truffle, thinly shaved (or ½ tsp truffle oil)
- Microgreens, chive blossoms, or shaved radish for garnish
Instructions
- Prepare the Beef: Wrap the Wagyu tightly in plastic wrap and freeze for 30–40 minutes until just firm for slicing.
- Create the Cure: Mix sea salt, raw sugar (or yuzu kosho), and half the zest. Spread evenly on a plate.
- Cure the Beef: Roll the chilled beef lightly in the cure, rewrap, and refrigerate for 45–60 minutes.
- Slice and Plate: Rinse, pat dry, and slice paper-thin. Arrange on a chilled plate in a single layer.
- Dress with Yuzu Essence: Whisk yuzu juice, olive oil, soy, remaining zest, and white pepper. Drizzle lightly.
- Finish with Truffle: Shave fresh black truffle over the surface and garnish with microgreens or blossoms.
- Serve Immediately: The flavor should whisper — citrus brightness, silken fat, and the earthy perfume of truffle.
