Ingredients for 1 servings
- 250 g (8.75 oz) of horse steak
- 1 tbsp of Mirin sauce
- 1 tbsp of Tamari sauce
- 1 tsp of sesame oil
- 1 tsp of wasabi
- Ground peppercorns
- Toasted mustard seeds
Recipe: Horse Tartare with Japanese Flavors
Prep
20 min
Total
20 min
Servings
1 serv.
Horse tartare is lean, tender meat chopped by hand with a sharp knife. Here it meets sweet mirin, salty tamari, and spicy wasabi, Japanese-style. Sesame oil and toasted mustard seeds finish it off. Takes 10 minutes, serve ice-cold.
Step-by-step directions
* Using a well-sharpened knife, cut the meat into small pieces.
* Add the ingredients except the mustard seeds.
* Mix well.
* Plate and garnish with mustard seeds.
Chef Patrick's Comment
My remarks on this excellent recipe: 200g of meat is sufficient. Personally, while I appreciate the sweet taste of Mirin, I prefer Shoyu to Tamari. I also think that ground pepper is unnecessary as the wasabi already "reinforces" the preparation. In conclusion, difficult to make in our European skies but worth trying, remembering that raw horse meat must be consumed quickly.
Frequently asked questions
Can I swap tamari for regular soy sauce?
Yes, no problem. Tamari is just slightly less salty and gluten-free. Regular soy sauce works fine, but dial down the amount slightly if it tastes very salty. Taste as you mix.
How do I keep the meat from becoming mushy or stringy when cutting?
Use a truly sharp knife. A dull blade tears instead of slicing, damaging the meat's structure. Take it slowly, clean chunks. Let the meat sit 5 minutes out of the fridge before cutting, it slices better.
How long does the tartare keep in the fridge?
Maximum 2 hours once made, keep it cold. Raw meat oxidizes quickly once mixed. Prepare just before serving. Don't freeze once assembled.
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