bg header

Wagyu tartare, ginger oil, and oyster sauce

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Seeing is believing; this Wagyu tartare is truly exceptional

I often find myself looking for fresh recipes to add to my blog. It can be challenging to be innovative and original, but today I’m really pleased to present to you this truly outstanding wagyu tartare, both in terms of flavour and taste. I wait. It’s a “masterpiece,” in my opinion.

Wagyu beef, a rare and highly valued Japanese meat that boasts more uncommon than rare cultivation practices, is the main component of a very delectable meal.

Wagyu beef, the pinnacle of meat quality

Wagyu beef is extremely expensive, hard to come by, and rare, but let’s find out why it has grown to be one of the most delectable meats fit for true aficionados.

Wagyu beef must strictly originate in Hyogo, in eastern Japan, and adhere to stringent guidelines in order to maintain its legendary status.

In fact, it’s been suggested that classical music is played while animals are being grown in order to improve their mood and level of relaxation, which in turn enhances the flavour of the meat.

Additionally, it appears that the lambs are fed on beer and wheat to pique their appetites, even in the summer when the heat would otherwise cause them to lose interest in food.

Horsehair glove massages are also widely available. Yes, these animals are also lavished with daily massages to provide a more uniform blend of muscle and fat in the meat.

These are a few of the techniques used to give this meat its special flavour, extremely tender consistency, and sweet flavour that have made it famous around the globe.


Tartare di wagyu

Wagyu tartare, ginger oil, shallots, and oyster sauce

With such a priceless item, we decided to enhance our dish with a few unique components, like ginger oil, which has a strong aroma, adds flavour, and has various nutritional benefits.

In terms of its medicinal properties, ginger is, in fact, a truly fascinating spice. It is a priceless health resource that is advised to be taken daily in moderate amounts and is endowed with anti-inflammatory, pain-relieving, antioxidant, antibacterial, and digestive properties.

Then we will add some shallots to our dish, which, unlike onions, weigh less due to their more delicate flavour; 2 tablespoons of oyster sauce, a common Asian spice that will help to give our dish that extra character; and other tiny tips that we will soon learn.

You must be intrigued by this dish, so let’s look at all the ingredients and the preparation process:

Ingredients for 4 people:

  • 600 gr. of Wagyu
  • 1 ginger root
  • 1 white onion
  • 1 shallot
  • 2 tablespoons of oyster sauce
  • 1 tablespoon black sesame
  • 1 slice of yellow bell pepper
  • a few threads of  chives
  • 1 pre-cooked corn cob
  • 1 dl of rice oil
  • The juice of 1 lime


Slice the ginger first, then chop it finely after it has been peeled. Finely cut the shallot after peeling. Slices of pepper should be cleaned and sliced into bits. Sesame seeds are toasted.

Ginger, shallot, and pepper are diced and added to the infusion, while 3 tablespoons of rice oil are heated over low heat. After adding a dash of salt, cover it and let it sit for approximately an hour.

Cut the meat with a knife until you obtain a very fine and homogeneous tartare. Season with the ginger oil and a pinch of pepper; add the oyster sauce and the black sesame seeds; and let it flavour for a few minutes.

Pour 5 tablespoons of rice vinegar, 1 dl of water, and 2 tablespoons of sugar into a saucepan and boil for 10 minutes. Cut the onion and peel it into petals.

For around five minutes, blanch the petals. Place on a baking sheet lined with parchment paper, sprinkle with a little sugar, and bake for 30 minutes at 160 degrees.

Separately, toast the corn kernels in a small amount of oil, sprinkle on a little salt, and stir in a few chives. Blend everything together and add the lime juice gradually until the mixture is smooth.

In the middle of the plate, arrange some fig slices, some spinach leaves, and a scoop of corn cream. The watercress sprouts and a drizzle of raw oil are used to dress up the tartare, which is cupped with a steel ring.


4/5 (2 Reviews)
All rights reserved
Share on

Add a comment

Your email address will not be published. Required fields are marked *

You can use HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>



Vanillekipferl, traditional German tea biscuits

How did vanillekipferl biscuits come to be? Part of the history of vanillekipferl is unclear. On the other hand, it is believed that they originated in southern Germany in the 17th century. They...

Riso fritto con gamberi

Fried rice with shrimp and basil, a delicious...

Which rice should be used? Fried rice with shrimp and basil, like many comparable recipes, depends on proper rice management, beginning with variety selection. I suggest basmati rice for this...

pollo Yassa

Chicken Yassa, a spicy and tasty Senegalese dish

Discovering Yassa chicken Yassa is a Senegalese dish made with chicken and rice, a complete dish that is appreciated for the variety of flavours and the massive use of spices. The recipe is...