Sometimes a dish’s simplicity can belie its complexity. To start with, this dish utilises David Blackmore’s incredible 100 per cent pure Wagyu beef. The tenderness and complexity of flavour from the beef is a great starting point. The beef is cold smoked with a combination of hickory and maple wood chips. The gentle, mysterious flavour of the smoke permeates the beef. The umami richness of the 10-year-aged Korean soy sauce that dresses the beef adds another layer of savoury complexity. The addition of fresh salted dory roe enhanced with lemon zest gives a textural, salty and aromatic counterpoint to the beef. These textures are married together with the heat and lusciousness of the horseradish juice soured cream. The ethereal nature of the dried milk skin adds one more element of texture and visual appeal.
Cut the beef into 1 cm (⅜ inch) cubes. Dress with aged soy sauce and
© 2014 All rights reserved. Published by Murdoch Books.