Japan (EN)

Lamb Tartare with Cured Yolk and Oyster Mushroom

In this tartare recipe, one can enjoy the raw and delicious flavour of the Australian lamb and cured yolk experiencing a harmony of texture and taste.

About the Dish

Recipe by: Chefs Peter Smit (Singapore), Eddie Goh (Singapore), James Eddington (Canada), Jung Hyun Lee (Korea), Hattem Matthar (UAE)

Ingredients

  • 1 Lamb neck
  • 1 Banana Smallet
  • 20g Celery leaf
  • 10g Parsley stalk
  • 1 Egg yolk
  • 100ml Soy sauce
  • 30g Oyster mushroom
  • 100g Tapioca Flour
  • 10g Salt
  • 5g Ground pepper

Directions

  1. 1

    Clean the lamb neck and dice it up.

  2. 2

    Finely slice the bananas, parsley stalk and celery leaf.

  3. 3

    Mix through with the diced lamb.

  4. 4

    Separate the yolk from the egg whites and put the yolk in the soy.

  5. 5

    Leave the yolk in for 1 hour to cure.

  6. 6

    Pull the oyster mushroom into stripes and coat with tapioca flour, salt and pepper.

  7. 7

    Fry the oyster mushroom in oil at 180℃ until crispy.

Assembling the tartare dish

  1. 1

    Put into a bowl, place the yolk carefully on top.

  2. 2

    Garnish the oyster mushroom around the plate and it is ready to serve!