Crispy Mochi Beef Tartare

Name: Crispy Mochi Beef Tartare
Total time: 5400 s
Cuisine: American
Ingredients: 8 oz glutinous rice flour (Mochiko); 6 oz water; 1/2 tsp salt; 1 tsp sugar; 1 cup neutral oil; 10 z lean steak (top sirloin, tenderloin); 3 tbsp shallots (minced); 3 tbsp green onions (sliced thin); 3 chili peppers (brunoise); 1/4 cup apple cider vinegar; 2 tsp fish sauce; 3 tbsp sugar; 3 tbsp water; 1 tsp black peppercorn; 2 tbsp olive oil; 1 1/2 tsp salt; 1 pinch black pepper; 1 avocado (small dice); 1 handful micro cilantro; 1 package quail eggs; 1/4 cup soy sauce; 2 tbsp sugar; 2 tbsp water

Kat Truong @katfood7

NYC

A little spin on a classic beef tartare. This one has toasted rice powder, crispy mochi cracker, and a soy marinated quail egg yolk

Kat Truong @katfood7

NYC

A little spin on a classic beef tartare. This one has toasted rice powder, crispy mochi cracker, and a soy marinated quail egg yolk

Saved

Ingredients

1 hr 30 min

Crispy Mochi
8 ozglutinous rice flour (Mochiko)
6 ozwater
1/2 tspsalt
1 tspsugar
1 cupneutral oil
Tartare
10z lean steak (top sirloin, tenderloin)
3 tbspshallots (minced)
3 tbspgreen onions (sliced thin)
3chili peppers (brunoise)
1/4 cupapple cider vinegar
2 tspfish sauce
3 tbspsugar
3 tbspwater
1 tspblack peppercorn
2 tbspolive oil
1 1/2 tspsalt
1 pinchblack pepper
1avocado (small dice)
1 handfulmicro cilantro
Soy marinated quail egg yolk
1 packagequail eggs
1/4 cupsoy sauce
2 tbspsugar
2 tbspwater

Saved

Steps

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.