Wagyu tartare, avocado and ponzu gel

Wagyu tartare, avocado and ponzu gel

Recipe by Chef Joseph Fallowfield, Kikkkoman Masters 2017 Runner Up

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  • Serves4


  • 200g Wagyu fillet
  • 20g Shallot
  • 20g Gherkin
  • 20g Capers
  • 5g Parsley
  • 10g Black truffle
  • 5g Mustard frills
  • 5g Pea shoots
  • 10g Radish
  • 5g Nasturtium
  • 5g Chive flowers
  • 100ml Kikkoman soy
  • 100ml Lime juice
  • 10ml Mirin
  • 1 Avocado


For the tartare: dice the wagyu, gherkin, caper and shallot. Finely chop the parsley and grate the truffle. Mix together excluding the beef until the last moment, season and set into ring moulds.

For the avocado puree: blend the flesh, pass and season with lime and salt.

For the ponzu gel: boil equal quantities of lime and soy, and a small amount of mirin alongside ager ager. Set the liquid and then blitz.

To garnish: squeeze alternating dots of avacodo and ponzu on the tartare, place finely sliced radish, truffle and micro herbs on the purees.

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