Welsh Black Beef, Oyster, Soy and Borage

Welsh Black Beef, Oyster, Soy and Borage

This chefs recipe for Welsh Black Beef, Oyster, Soy and Borage was created for Kikkoman by Kikkoman Masters winning chef Ben Champkin. This delicious marriage of ingredients makes for a stand out dish.

  • Serves4


For the raw welsh black beef tartar

  • 100g of 0.5cm square diced beef
  • 5ml Kikkoman Soy
  • Zest of one lime
  • Black pepper to taste

For the Oyster emulsion

  • Six large oysters and juice
  • 35g egg white
  • Juice of ½ a lemon
  • 250ml of grape seed oil

For the Kikkoman soy sponge

  • 50g Kikkoman
  • 3 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 herbs

  • Borage herb


For the oyster emulsion

Blend the oysters, juice and egg white in the vita prep, emulsify oil, season with lemon pass and fridge in 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.