Howgill Herdwick lamb tartare with kimchi and soy-cured egg yolk

Ingredients

Fruit & Vegetables

  • 1 Chinese cabbage, divided into leaves
  • 4 garlic cloves, finely chopped
  • 1/4 daikon radish, peeled and brunoised
  • 2 shallots, finely diced

Store Cupboard

  • 275g of table salt
  • 2 tbsp of brown rice flour
  • 120g of fish sauce
  • 2 tbsp of sugar
  • 2 tbsp of sesame seeds
  • 3 egg yolks
  • 1/2 tsp English mustard
  • salt
  • 4 egg yolks
  • 50g of sugar
  • 1 handful of wild rice
  • sea salt
  • 4 anchovy fillets, smashed

Beverages

  • 1.2l water
  • 240g of water
  • 1 tbsp of mirin
  • 50ml of water

Speciality Ingredients

  • 50g of gochugaru

Salad & Fresh Herbs

  • 3cm of fresh ginger, peeled and finely grated into a paste
  • micro cress

Fresh Meat

  • 300g of lamb bones
  • 280g of lamb loin, Nina uses local Howgill Herdwick lamb, very finely chopped

Oils & Vinegars

  • 300ml of vegetable oil
  • 2 tsp white wine vinegar
  • 100ml of rice wine vinegar
  • 100ml of vegetable oil

Cooking Sauces

  • 10 tbsp of light soy sauce

Fish & Shellfish

  • 2 fresh mackerel fillets, very finely diced and slightly crushed