Crispy Mochi Beef Tartare Recipe by Kat Truong
Cooking Instructions 1 hr 30 min 1 Make soy marinade with soy sauce, sugar, water. separate egg yolks from white. Add only egg yolks into marinade. Place in fridge for 3-4 hours 2 Cut chili peppers into small pieces (brunoise). Make pickle liquid by combining vinegar, sugar, 1tsp salt, and black peppercorns. Mix together and refrigerate for 3 hours 3 Combine crispy mochi ingredients except oil, knead for 2 minutes, wrap and let dough rest for 15 minutes. 4 Prep ingredients for beef tartare. Slice steak into thin strips then small cubes. Set aside. 5 Toast glutinous rice in a pan on high heat until golden. Use mortar and pestle to crush into powder (or grind) 6 Form 40g mochi balls out of dough. Flatten it then use ring mold to cut into desired size. Carefully place on sheet tray. Heat up pan with 2 cups oil and fry on medium high heat until golden brown. The mochi will bubble in the middle, just cut it off and snack on it :) 7 In a mixing bowl, combine beef, shallots, pickled chili, salt, fish sauce, 1/2 tsp salt, olive oil. 8 Using a ring mold, layer the crispy mochi on the bottom, add 1 tbsp avocado, then 1 tbsp of tartare. Make a small hole for the egg yolk and place in the middle. Garnish with a micro cilantro. 1 Make soy marinade with soy sauce, sugar, water. separate egg yolks from white. Add only egg yolks into marinade. Place in fridge for 3-4 hours 1 Make soy marinade with soy sauce, sugar, water. separate egg yolks from white. Add only egg yolks into marinade. Place in fridge for 3-4 hours 2 Cut chili peppers into small pieces (brunoise). Make pickle liquid by combining vinegar, sugar, 1tsp salt, and black peppercorns. Mix together and refrigerate for 3 hours 2 Cut chili peppers into small pieces (brunoise). Make pickle liquid by combining vinegar, sugar, 1tsp salt, and black peppercorns. Mix together and refrigerate for 3 hours 3 Combine crispy mochi ingredients except oil, knead for 2 minutes, wrap and let dough rest for 15 minutes. 3 Combine crispy mochi ingredients except oil, knead for 2 minutes, wrap and let dough rest for 15 minutes. 4 Prep ingredients for beef tartare. Slice steak into thin strips then small cubes. Set aside. 4 Prep ingredients for beef tartare. Slice steak into thin strips then small cubes. Set aside. 5 Toast glutinous rice in a pan on high heat until golden. Use mortar and pestle to crush into powder (or grind) 5 Toast glutinous rice in a pan on high heat until golden. Use mortar and pestle to crush into powder (or grind) 6 Form 40g mochi balls out of dough. Flatten it then use ring mold to cut into desired size. Carefully place on sheet tray. Heat up pan with 2 cups oil and fry on medium high heat until golden brown. The mochi will bubble in the middle, just cut it off and snack on it :) 6 Form 40g mochi balls out of dough. Flatten it then use ring mold to cut into desired size. Carefully place on sheet tray. Heat up pan with 2 cups oil and fry on medium high heat until golden brown. The mochi will bubble in the middle, just cut it off and snack on it :) 7 In a mixing bowl, combine beef, shallots, pickled chili, salt, fish sauce, 1/2 tsp salt, olive oil. 7 In a mixing bowl, combine beef, shallots, pickled chili, salt, fish sauce, 1/2 tsp salt, olive oil. 8 Using a ring mold, layer the crispy mochi on the bottom, add 1 tbsp avocado, then 1 tbsp of tartare. Make a small hole for the egg yolk and place in the middle. Garnish with a micro cilantro. 8 Using a ring mold, layer the crispy mochi on the bottom, add 1 tbsp avocado, then 1 tbsp of tartare. Make a small hole for the egg yolk and place in the middle. Garnish with a micro cilantro. 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