Weekly Recipe: Wagyu Oyster Tartare By Restaurant Yuu In NYC
By: Kat BeinBy: Kat Bein|February 28, 2024|Food & Drink,
Wagyu beef and oysters. Two of the most luxurious foods one could indulge in at Restaurant Yuu in New York City come together in one fine dish.
Executive chef and owner Yuu Shimano recently put Wagyu oyster tartare on the menu as part of his 15-course winter tasting menu. Restaurant Yuu was also recently awarded a Michelin star. Still, you don’t have to fly to NYC to taste this delicacy because chef Shimano was kind enough to share the step-by-step recipe with our readers below.
“The umami from the oyster matches extremely well with the fat of the Wagyu. We want to express a Japanese version of surf and turf.”
Restaurant Yuu is all about melting French and Japanese flavors with elevated techniques. This Wagyu oyster tartare is a supreme example that will surely astonish your guests—as well as yourself!
Wagyu Oyster Tartare Recipe
Ingredients:
Tartare
80g Wagyu beef
50g oysters
30g eggplant
10g shallots
10g pine nuts
10g chives
5g Dijon mustard
10g red miso
8g capers
Small amount of Tabasco
Small amount of salt
Cauliflower Puree
200g cauliflower
200g milk
Oyster Sauce
150g cauliflower puree
120g fresh oyster
150g heavy cream
60g milk
Parsley Oil
100g fresh parsley
100g grapeseed oil
Directions:
Tartare
Sear the eggplant for 1 minute on each side or until the skin is charred on the outside.
Peel the skin off the eggplant and chop it into smaller pieces.
Chop the shallots, pine nuts, chives, and capers.
Cut the wagyu beef and oyster into smaller pieces.
Mix the wagyu, oyster, eggplants, shallots, pine nuts, chives, capers, red miso
Add Tabasco and salt, adjusting the flavor to your liking.
Cauliflower Puree
Cut the cauliflower into smaller pieces
Put cauliflower and milk in a pot
Cook it down slowly for 30 minutes
Mix it in the blender for 30 seconds
Oyster Sauce
Blend the cauliflower puree, fresh oyster, heavy cream, and milk inside a blender for 30 seconds or until it becomes smooth.
Parsley Oil
Put the grapeseed oil in a pot and heat it up until it reaches 70°C.
Put the fresh parsley and grapeseed oil inside a blender, and mix in a blender for 5
Strain the oil.
Cool the oil down by insulating it with an ice bowl.
Final Stage
Plate the tartare on the bottom.
Top the tartare with oyster sauce.
Finish with parsley oil.
Visit Restaurant Yuu in New York City and online for more delicious dishes and inspiration.