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