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Tartare of Wagyu Beef, Wasabi-Pea Crackling, Lime Ponzu Froth

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1 pound Wagyu Eye of Round, hand cut to a small dice
2 tablespoons Shallots, minced
2 tablespoons Chives, minced
3 tablespoons Kikkoman Wasabi Sauce
3 tablespoons Kikkoman Tamari Soy Sauce
2 tablespoons Kikkoman Oyster Sauce

Wasabi Pea Cracklings:
8 ounces Tapioca Powder
10 ounces English Pea Purée
1/2 tablespoon Wasabi Powder
1/2 tablespoon Kikkoman Wasabi Sauce

Lime Ponzu Froth:
8 tablespoons Water
4 tablespoons Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
1 1/2 teaspoons Sucro
1 1/2 teaspoons Salt


Hand-mix all of the ingredients and reserve.

Wasabi Pea Cracklings:
Combine all of the ingredients in a large mixing bowl with a wood spoon. Knead by hand to create a dough. Divide the dough into 1.5-ounce portions into plastic zip top bags. Roll dough in the bags to 1/8 inch thick. Set up a steamer on the stove top and steam the bags of crackling dough for ten minutes total, flipping over after five minutes. Remove bags and allow to cool. Once cooled, transfer the now steamed sheets of dough onto a resting rack being careful not to tear them. If you have a dehydrator, dehydrate the sheets at 140 degrees for 40 minutes. This can also be done in an oven overnight with just the pilot light as the heat source. When complete, the sheets will be mostly dry, but still pliable. To finish, fry the dried sheets in a 375-degree fryer. They should puff immediately. Salt them, and allow to drain on paper towels.

Lime Ponzu Froth:
Combine all the ingredients in a Vita-Prep.

To Order:
Serve the Tartare on the Wasabi Pea Cracklings and top with Lime Froth.

Recipe by Steve McHugh, Cured, San Antonio, TX


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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