Penny Bridge Dexter Beef, Oyster, Soy and Sea Herbs

Penny Bridge Dexter Beef, Oyster, Soy and Sea Herbs

Recipe by Chef Ben Champkin, Kikkkoman Masters 2015 Winner

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  • Serves4


For the raw beef tartare:

  • 100g of 0.5cm square diced beef
  • Kikkoman soy sauce
  • Zest of one lime
  • Black pepper to taste

For the Oyster emulsion:

  • 6 large oysters and juice
  • 35g egg white
  • Juice of 1/2 a lemon
  • 250ml grape seed oil

For the Kikkoman soy sponge:

  • 50g Kikkoman soy sauce
  • 2 leaves of gelatine (softened)
  • 200g Oyster juice
  • 200g water

For the Oyster crisp:

  • 150g chicken stock
  • 300g oyster juice
  • 150g tapioca pearls
  • 8 oysters
  • 3g silver powder

For the garnish:

  • Ice plant
  • Borage flower


Combine the ingredients for the raw Dexter beef tartare

For the oyster emulsion

Blend the oysters, juice and egg white in the vita prep, emulsify oil, season with lemon pass and fridge in a plastic bottle refrigerated until required

For the kikkoman soy sponge

Bring 1/3 of the liquid to 50 degrees, add the gelatine and chill, freeze the remaining liquid to a slush and whisk on a kitchen aid until aerated pour in the slightly frozen liquid whilst whisking then pour into tub once aerated and fridge until required.

For the oyster crisp

Bring chicken stock, oysters, tapioca pearls and oysters to 90 degrees in the thermo mix , add silver powder and spread thin on slip mats. Fry at 190 degrees.

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